Mexican Orange-Pineapple Chicken (POLLO CON JUGO DE NARANJA)
This Mexican fried chicken is served in a sauce sweetened with orange juice, raisins and pineapple, spiced with cinnamon and clove and spiked with rum.
Ingredients
- 1/2 C flour
- 1 t salt
- 1/2 t pepper
- 3 to 3.5 lb chicken
- 3 T oil
- 3/4 C orange juice
- 1/2 C raisins
- 1/4 C dark rum
- 1/4 t ground cinnamon
- 1/8 t ground cloves
- 1 can (8 oz) crushed pineapple
- 1/4 C toasted slivered almonds
Instructions
- Mix together flour, salt and pepper.
- Coat chicken with flour mixture. Heat oil in 12-inch skillet until hot.
- Cook chicken over medium heat until brown on all sides, about 15 minutes.
- Place chicken in ungreased 13x9x2-inch baking dish.
- Mix together remaining ingredients except almonds and pour over chicken.
- Cook, uncovered, at 350F, spooning juices over chicken occasionally, until thickest pieces of chicken are done, 40 to 50 minutes.
- Sprinkle with almonds.