Pollo En Pina (chicken In Pineapple)

CATEGORY	CUISINE	TAG	YIELD
Meats	Guatemalan	Guatamalan	1	Servings

INGREDIENTS

1		3-1/2 to 4 lb chicken cut
		into serving pieces
1		Ripe pineapple peeled cored
		and chopped -or-
1		16-oz unsweetened
		pineapple in its own
		juice
2		Onions finely chopped
2		Cloves garlic chopped
2		Whole cloves
1		1-inch piece of sticjk
		cinnamon
2		Bay leaves
1/2	c	Olive oil
1/2	c	White vinegar
1/2	c	Dry sherry
2		Tomatoes peeled and coarsely
		chopped
		Salt, ground pepper and
		chicken stock if
		necessary

INSTRUCTIONS

Following are a number of Guatemalan recipes from a book I received
for Christmas called The book of Latin Americn Cooking.  I haven't
tried them so I can't say how they'll be.  Put chicken pieaces into a
heavy skillet or casserole.  If using fresh  pineapple, be carefule and
save all the juice.  If using canned  pineapple, use the juice. Add all
the rest of the ingredients,  including salt and pepper to taste. If
usinf fresh pineapple it may  be necessary to add chicken stock to
cover the chicken pieces as the  fresh fruit will not have as much
juice as the canned. Cover and  simmer over low heat ubtil tender,
about 45 minutes.  If the sauce is  very abundant, cook partially
covered for the last 15 minutes. Serve  with rice From archives of
rec.food.recipes  Date: Wed, 8 Feb 1995 22:48:45 GMT  From:
goodrich@raisinets.den.mmc.com (Maggie Goodrich)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1845 Calories From Fat: 1021 Total Fat: 116.2g Cholesterol: 0mg Sodium: 3622.7mg Potassium: 3155mg Carbohydrates: 157.9g Fiber: 20.9g Sugar: 101.7g Protein: 33.4g