RCI-MT.004.0665.001
Pollo en Pina I
Guatemalan chicken with pineapple. It smells sooo good while it cooks!
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat olive oil or vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering.
2
Add chicken pieces to the hot oil in batches, skin side down first, and brown on all sides until golden, about 3-4 minutes per side. Transfer to a plate and set aside.
10 minutes
3
In the same skillet, add chopped onion and sauté until softened and translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4
Return the chicken pieces to the skillet. Pour dry sherry and vinegar over the chicken, scraping up any browned bits from the bottom of the pan.
5
Sprinkle salt, ground cinnamon, ground cloves, and a dash of pepper evenly over the chicken. Stir gently to distribute the seasonings.
6
Add coarsely chopped tomatoes and pineapple cubes to the skillet, stirring gently to combine with the chicken and liquid.
1 minutes
7
Reduce heat to medium-low, cover the skillet, and simmer until chicken is fully cooked and tender, about 40-45 minutes. The internal temperature should reach 165°F at the thickest part.
45 minutes
8
Taste the sauce and adjust seasoning with additional salt and pepper if needed. The sauce should be rich and slightly sweet-savory from the pineapple, vinegar, and spices.
9
Serve the chicken and sauce over hot cooked rice, spooning the pineapple, tomatoes, and sauce generously over each portion.