Authentic Cuban Chicken with Pineapple Recipe

INGREDIENTS

1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried oregano leaves, crushed Juice and grated peel of 1 lime 6 boneless skinless chicken breast halves 1 tablespoon olive oil, divided 1 medium onion, chopped 2 cloves garlic, minced 2 jalapeño peppers,* seeded and chopped 2 cups chopped, seeded, peeled ripe tomatoes 1 cup reduced-sodium chicken broth 1/3 cup raisins 1 bay leaf 2 cups fresh pineapple chunks 1/4 cup rum *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.
2. Heat 1-1/2 teaspoons oil in large heavy skillet over medium-high heat. Add chicken; cover and cook about 10 minutes or until chicken is lightly browned on both sides. Transfer chicken to shallow baking dish with cover; arrange in single layer.
3. Preheat oven to 350°F. Heat remaining 1-1/2 teaspoons oil in skillet. Add onion, garlic and jalapeños; cover and cook over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, chicken broth, raisins and bay leaf; cook 5 minutes.
4. Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes.
5. Meanwhile, combine pineapple and rum in small saucepan; cook over medium-high heat until most of liquid is evaporated. Uncover and spoon mixture over chicken; bake, uncovered, 10 minutes more. Garnish, if desired.

This recipe appears in: Island NUTRITIONAL INFORMATION: Sodium 166 mg Protein 28 g Fiber 2 g Carbohydrate 19 g Cholesterol 73 mg Saturated Fat 1 g Total Fat 6 g Calories from Fat 20 % Calories 262 DIETARY EXCHANGE: Meat 3 Vegetable 1 Fruit 1