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Cuban Chicken with Pineapple

By Leslie Blythe    ,

September 20, 2015

I went to see the movie Chef with my daughter Zoe. Fortunately, we had the foresight to make this Cuban chicken before we went. Everyone told me that I would want to eat Cuban food after the film, and they were correct! It was a very good movie, by the way. Serve this with Cuban Style Rice and Peas and Havana Black Beans.

  • Prep: 20 mins
  • Cook: 5 hrs
  • Yields: 8 Servings

Ingredients

Juice and grated rind of 1 large lime

3 1/2 to 4 pounds chicken pieces of your choice

Salt and pepper to taste

3 Tablespoons olive oil

1 medium onion, chopped

1 clove garlic, chopped

2 ripe tomatoes, peeled and coarsely chopped

3 Tablespoons seedless raisins

1 red chili pepper, seeded and chopped

1/4 teaspoon oregano

1 bay leaf

1 cup rich chicken stock

3/4 pounds freshly chopped pineapple and juice

1/4 cup golden rum

Directions

1Rub the lime juice and rind into the chicken pieces, season with salt and pepper and let stand for half an hour. Heat the oil in a frying pan and sauté the chicken pieces until just colored. Transfer them to a heavy casserole large enough to hold them comfortably.

2Sauté the onion and garlic in the oil remaining in the pan until the onion is tender but not browned. Add the tomatoes, raisins, chili pepper, oregano and bay leaf and cook, stirring occasionally, for about 5 minutes to blend the flavors.

3Arrange the chicken in the bottom of a slow cooker. Place the pineapple on top of the chicken, then stir in the tomato mixture. Pour the chicken broth and rum on top. Set slow cooker to LOW and cook for 5 to 7 hours, or until chicken is tender and cooked through.

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