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Cuban Chicken with Pineapple (recipes)


Cuban Chicken with Pineapple

Yield: Makes 6 servings



Ingredients:



1/4teaspoon salt

1/4teaspoon black pepper

1/4teaspoon dried oregano leaves, crushed

Juice and grated peel of 1 lime

6boneless skinless chicken breast halves

1tablespoon olive oil, divided

1medium onion, chopped

2cloves garlic, minced

2jalapeño peppers,* seeded and chopped

2cups chopped, seeded, peeled ripe tomatoes

1cup reduced-sodium chicken broth

1/3cup raisins

1bay leaf

2cups fresh pineapple chunks

1/4cup rum









Preparation:





1.Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.2.Heat 1-1/2 teaspoons oil in large heavy skillet over medium-high heat. Add chicken; cover and cook about 10 minutes or until chicken is lightly browned on both sides. Transfer chicken to shallow baking dish with cover; arrange in single layer.3.Preheat oven to 350°F. Heat remaining 1-1/2 teaspoons oil in skillet. Add onion, garlic and jalapeños; cover and cook over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, chicken broth, raisins and bay leaf; cook 5 minutes.4.Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes.5.Meanwhile, combine pineapple and rum in small saucepan; cook over medium-high heat until most of liquid is evaporated. Uncover and spoon mixture over chicken; bake, uncovered, 10 minutes more. Garnish, if desired.









Nutritional Information:







Serving Size:







Sodium

166 mg







Protein

28 g







Fiber

2 g







Carbohydrate

19 g







Cholesterol

73 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

20 %







Calories

262









Dietary Exchange:







Meat

3







Vegetable

1







Fruit

1