Pollo Con Piña A La Antigua Recipes

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

CHICKEN WITH PINEAPPLE (POLLO CON PINA)

Steps:

• 1. Put pineapple in blender, chop to make sauce. Saute the celery and onions in the butter over medium heat til brown. Add the red wine vinegar, ketchup, chili powder, mustard and brown sugar.
• 2. Wash chicken and cut into 8 pieces. Remove skin if desired. Put chicken, skin side up, in baking dish. Spread 1/2 of pineapple sauce over meat. Cover and marinate in refrigerator 1 hour.
• 3. Bake uncovered at 350 for 30 minutes. Remove and drain grease form baking dish. Spoon remaining sauce over meat and bake 15 minutes more. til meat is tender.

POLLO CON PINA A LA ANTIGUA (CHICKEN WITH FLAMING PINEAPPLE)

Steps:

• Sprinkle chicken with lime juice, salt and pepper. Cover and refrigerate 30 minutes.
• Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.
• Add tomatoes, onion, garlic, raisins, oregano, red pepper sauce and water. Heat to boiling, then reduce heat. Cover and simmer until thickened pieces of chicken are done, 30 to 40 minutes.
• Remove chicken mixture to warm platter with a slotted spoon. Heat pineapple and 1/4 cup of the reserved syrup to boiling. Heat rum until warm; ignite. Pour flaming rum over pineapple. Spoon flaming pineapple mixture over chicken.

POLLO CON PIñA

Steps:

• Escurre la piña y reserva el jugo. Disuelve la maicena en 2 cdas. del jugo que reservaste; reserva el resto del jugo para utilizar luego. Dale vueltas al pollo de vez en cuando mientras lo cocinas en una olla tipo Dutch oven o en una sartén grande a fuego medio durante 5 min. o hasta que se dore de forma pareja. Incorpora el aderezo, el resto del jugo de piña, los trozos de piña, el azúcar, los clavos, el palito de canela y las hojas de laurel. Pon la tapa; cocina el pollo 20 min. a fuego medio-bajo o hasta que esté cocido (165ºF).
• Cocina el tocino mientras tanto en una sartén mediana hasta que esté crujiente; escúrrelo. Ponlo de nuevo en la sartén. Agrega el jamón, las cebollas y el ajo y revuelve las cebollas con frecuencia mientras las cocinas de 5 a 8 min. o hasta que estén bien doraditas.
• Agrega la maicena a la mezcla de pollo; cocina la salsa y revuélvela 1 min. o hasta que espese un poco. Deshazte de los clavos, del palito de canela y de las hojas de laurel. Reserva 1/2 taza de la mezcla de tocino. Agrega el resto de la mezcla de pollo; mézclala bien. Sirve el platillo con la mezcla de tocino que reservaste y con el perejil.

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

Steps:

• Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• Return chicken to skillet.
• Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• Bring to a boil, reduce heat, cover, and simmer 20 min.
• Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• Serve with rice.