Pollo con Lentejas y Piña

Chicken with Lentils and Pineapple

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 2 tablespoons vegetable oil
  • lb. frying chicken, cut into serving pieces
  • 1


Heat the oil in a frying pan and sauté the chicken pieces lightly on both sides. Transfer to a heavy casserole. In the oil remaining in the frying pan, adding a little more if necessary, sauté the onion and garlic until the onion is tender but not browned. Transfer to the casserole together with the pineapple, peeled and cut into 1-inch cubes if fresh; if tinned, drained, but with the juice res