| 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 |
cn |
(16-oz) unsweetened pineapple in its own juice |
| 2 |
md |
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 |
md |
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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