Pollo ahumado con pina (smoked pineapple chicken)

4 servings

Ingredients

Quantity Ingredient
1 each Medium-sized chicken; cut up
3 cups Water
Salt
Freshly ground black pepper
1 each Onion; chopped
3 tablespoons Vegetable oil
2 teaspoons Finely chopped parsley
1 each Red bell pepper; seeded and finely sliced
1 each Green bell pepper; chopped
3 eaches Coban chiles, or 2 chipotle; soaked in water and then pureed
2 cloves Garlic; minced
3 eaches Carrots; sliced
½ pounds Sugar snap peas or snow peas
1 cup Chopped fresh pineapple
2 teaspoons Oregano
½ teaspoon Saffron or oregano
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Cumin
1½ cup Canned tomatoes with liquid
2 cups Rice
3 cups Chicken broth
¼ cup Raisins

Directions

In a large pot, combine the chicken with 3 cups water and the salt and pepper to taste and cook until tender, about 25 minutes. Remove the chicken, reserving the broth, and cut into bite-sized pieces.

In a large pot, saute the onion in the oil with the parsley until clear, but not brown. Add the bell peppers, smoked chiles, garlic, carrots, peas, pineapple, oregano, turmeric, salt, pepper, and cumin, stirring over low heat. Simmer for 5 minutes. Add the tomatoes with liquid, rice, reserved chicken, broth, and raisins; mix well. Bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the liquid is absorbed.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-19-95

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