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Categories:Viewed: 111 - Published at: 8 years ago
Ingredients
- 3 1/2 to 4 lb. chicken, cut into serving pieces
- 1 ripe pineapple, weighing about 1 1/2 lb. peeled cored and coarsely chopped (or a 1 lb. can unsweetened pineapple in its own juice)
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 2 whole cloves
- 1 inch piece of stick cinnamon
- 1/2 cup dry sherry
- 2 medium tomatoes peeled & diced
- salt & pepper
- chicken stock if necessary
- Rice
Method
- Put chicken into heavy saucepan or casserole dish.
- If using fresh pineapple, be careful to save & use all the juice.
- If using canned pineapple, use the juice.
- Add all the rest of the ingredients, salt & pepper to taste.
- If using fresh pineapple, it may be necessary to add a little chicken stock to cover the chicken pieces, as the fresh fruit will not have as much as the canned.
- Cover and simmer over low heat until the chicken is tender about 45 minutes.
- If sauce is abundant, cook partially covered for the last 15 minutes.
- Serve with rice.
