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Cuban Chicken With Pineapple Rum Sauce Recipe
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Ready to cook broiler fryer chicken||3 Pound, cut up (1 bird)|
|Canned tomatoes||8 Ounce (1 can)|
|Grated lime peel||2 Teaspoon (set aside)|
|Lime juice||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Raisins||1⁄4 Cup (4 tbs)|
|Canned juice packed pineapple chunks||8 Ounce, drained (1 can)|
|All purpose flour||1 Tablespoon|
|Hot cooked rice/Potatoes||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3948 Calories from Fat 2128
% Daily Value*
Total Fat 237 g364.1%
Saturated Fat 63.2 g316.2%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 3223.5 mg134.3%
Total Carbohydrates 158 g52.7%
Dietary Fiber 13.7 g54.7%
Sugars 75 g
Protein 265 g529.4%
Vitamin A 73.7% Vitamin C 172.2%
Calcium 35.9% Iron 110.5%
*Based on a 2000 Calorie diet
Remove onion and garlic; set aside.
Brown chicken pieces in the oil remaining in skillet.
Return cooked onion and garlic.
Drain tomatoes, reserving liquid; set tomatoes aside.
Add reserved tomato liquid, lime juice, salt, oregano, and 1/8 teaspoon pepper to chicken.
Cover and simmer 30 minutes.
Cut up tomatoes and add to mixture along with raisins and lime peel.
Simmer, covered, 15 minutes more.
Remove chicken to platter; keep warm.
Skim excess fat from tomato mixture.
Stir pineapple and rum into tomato mixture.
Slowly blend 2 tablespoons cold water into flour; stir into tomato mixture.
Cook and stir till thickened and bubbly.