A Tropical Treat… Island Chicken with Pineapple
Chicken with skin on about 4 lbs, 6 pieces ¼ C seedless raisins
¼ C fresh lime juice 1T grated fresh lime rind
1 ½ t sea salt ½ t dry oregano
Fresh ground pepper 2 C chopped fresh pineapple
1 t chopped garlic ¼ C medium-dark rum (not spiced)
1 C chopped onion ¼ C chicken or duck fat
1 C drained chopped tomatoes
(may use fresh, about 3 medium, peeled & seeded)
Pat chicken completely dry. Rub the pieces with lime juice, sprinkle with salt & pepper (I use more than you would think) & let rest at room temperature while chopping rest of ingredients.
In heavy skillet with tight fitting lid, heat the fat over med-high heat & pan is coated and hot. Skin side down, brown 3 pieces at a time. You want color quickly and not burning. Transfer chicken to plate once browned.
Add the onions & garlic to the far remaining in the skillet and stir frequently cooking until the onions are translucent and not brown or burned about 5 minutes. Reduce the heat to low. Return the chicken and any juices the chicken produced back into the skillet. Cover the pan and simmer for 30 minutes.
Add the tomatoes, raisins, lime rind & oregano & turn the chicken to coat. Cover again and simmer for 10 more minutes until the chicken is tender, but not falling apart.
Meanwhile, place the pineapple in a small saucepan and cook, stirring frequently until reduced to about a cup. In a separate pan, pour the rum in, place it on the stove and turn on the flame. Once the rum is warmed, off the heat, ignite the rum and slide the pan gently back and forth until the flame dies. Stir the rum into the pineapple.
When the chicken is done, add the pineapple mixture simmer for a couple of minutes to be sure the pineapple is warm.
To serve, place chicken on a platter and spoon the pineapple sauce over the chicken. I also serve rice with this dish.
Inspired by Time Life