Pollo con Piña a la Antigua

Chicken with Pineapple in the Old Style

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • Juice and grated rind 1 large lime
  • 3¼-4 lb. chicken, cut into serving pieces
  • Salt


Rub the lime juice and rind into the chicken pieces, season with salt and pepper, and let stand for half an hour. Heat the oil in a frying pan and sauté the chicken pieces until just coloured. Transfer them to a heavy casserole large enough to hold them comfortably, in layers. In the oil remaining in the pan sauté the onion and garlic until the onion is tender but not browned, add the tomatoes,