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From Cuba comes an old and simple chicken dish flavored with lime juice and oregano. The real excitement comes at the last minute, when warm pineapple chunks are flamed with dark rum and spooned over the chicken! It's quite dramatic and will definitely garner some applause. The flavors will take you right to the Caribbean!
- 2 1⁄2-3 lbs broiler-fryer chickens, cut up
- 3 tablespoons lime juice
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 medium tomatoes, c ut up
- 1 medium onion, sliced
- 1 garlic clove, finely c hopped
- 1⁄4 cup raisins
- 1⁄2 teaspoon dried oregano leaves
- 3 -4 drops hot red pepper sauce
- 1⁄4 cup water
- 1 (20 ounce) can pineapple chunks in syrup, drained (reserve syrup)
- 2 tablespoons dark rum
- Sprinkle chicken with lime juice, salt and pepper. Cover and refrigerate 30 minutes.
- Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.
- Add tomatoes, onion, garlic, raisins, oregano, red pepper sauce and water. Heat to boiling, then reduce heat. Cover and simmer until thickened pieces of chicken are done, 30 to 40 minutes.
- Remove chicken mixture to warm platter with a slotted spoon. Heat pineapple and 1/4 cup of the reserved syrup to boiling. Heat rum until warm; ignite. Pour flaming rum over pineapple. Spoon flaming pineapple mixture over chicken.