—To Prepare the Pollo—.
Marinate chicken in lime and garlic for two hours.
Grill chicken pieces in a heavy skillet or on a barbecue.
Add remaining ingredients to skillet containing chicken.
If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
Cover and simmer over low heat until tender, about 45 minutes.
—To Prepare the Rice—.
Wash the rice and allow to dry.
Heat shortening, then add rice and fry until well browned, stirring constantly.
Add tomato and onion.
Cook slightly.
Add water, salt and other vegetables.
Cover and bring quickly to a boil.
Lower heat and cook for 45 minutes or until well done.
—And Now the Hard Part—.
Serve chicken with rice, garnish with peppers, and enjoy!
Ingredients:
3 1/2-4 lbs skinless chicken, cut into serving pieces
1 ripe pineapple, peeled,cored and chopped ( save juice)
1 medium onions, finely chopped
2 cloves garlic, minced
4 fluid ounces lime juice
4 fluid ounces olive oil
4 fluid ounces white vinegar
chicken stock ( if necessary)
salt and pepper
1/2 cup mixed salad greens, for garnish
red peppers ( to garnish)
2 tablespoons shortening
2 cups rice
1 small onions, chopped
1 clove garlic, minced
1 tomatoes, chopped
2 tablespoons peas
1/2 carrots, finely chopped
24 fluid ounces water
1 teaspoon morton lite salt
Steps/Methods:
—To Prepare the Pollo—.
Marinate chicken in lime and garlic for two hours.
Grill chicken pieces in a heavy skillet or on a barbecue.
Add remaining ingredients to skillet containing chicken.
If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
Cover and simmer over low heat until tender, about 45 minutes.
—To Prepare the Rice—.
Wash the rice and allow to dry.
Heat shortening, then add rice and fry until well browned, stirring constantly.
Add tomato and onion.
Cook slightly.
Add water, salt and other vegetables.
Cover and bring quickly to a boil.
Lower heat and cook for 45 minutes or until well done.
—And Now the Hard Part—.
Serve chicken with rice, garnish with peppers, and enjoy!
