Latin Chicken With Cuban Rum Sauce
Posted by: Tuddles Sat, 29 Jan 2005, at 6:40 a.m.
2 pounds boneless, skinless chicken thighs, cut in strips
3 tablespoons olive oil
3 cloves garlic, minced
1 red onion, chopped
3 ripe tomatoes, chopped
1/2 cup chicken broth
1/2 cup coconut milk
1/2 cup fresh lime juice
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
2/3 cup golden raisins
1 tablespoon grated lime zest
2 cups diced fresh pineapple
1/2 cup dark rum
3/4 cup toasted coconut
3 cups hot cooked rice
In large fry pan, place oil over medium-high heat. Add chicken strips, and cook
about 5 minutes, to brown; transfer to bowl. To fry pan, add garlic, onion and
tomatoes. Cook, stirring, until vegetables are tender. Stir in broth, coconut
milk, lime juice, cinnamon, oregano, salt and pepper.
Bring to a boil, and return chicken to pan. Reduce heat and simmer 15 minutes;
add raisins and lime zest. Cover and cook 5 minutes. Stir in pineapple and rum;
cook just until heated, about 5 minutes more.
Arrange rice on platter, spoon chicken on top and pour sauce over all. Sprinkle
with toasted coconut. Garnish with pineapple top and lime wedges.
Makes 6 servings.