Guatemalan Chicken With Pineapple (pollo En Pina)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 3 -3 1/2 lbs broiler-fryer chickens, in pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
• 1/2 cup dry sherry
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 dash pepper
• 2 medium tomatoes, coarsely chopped
• hot cooked rice (can cook concurrently so all is ready at the same time)

Recipe

• 1 heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• 2 remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• 3 return chicken to skillet.
• 4 mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• 5 bring to a boil, reduce heat, cover, and simmer 20 min.
• 6 add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• 7 serve with rice.