Guatemalan Chicken with Pineapple (Pollo en Pina)

Ingredients

• 2 tablespoons olive oil or vegetable oil
• 3-3 1/2 lbs broiler-fryer chickens, in pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
• 1/2 cup dry sherry
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 dash pepper
• 2 medium tomatoes, coarsely chopped
• hot cooked rice (can cook concurrently so all is ready at the same time)

Directions

1. 1

   Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.

2. 2

   Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.

3. 3

   Return chicken to skillet.

4. 4

   Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.

5. 5

   Bring to a boil, reduce heat, cover, and simmer 20 min.

6. 6

   Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.

7. 7

   Serve with rice.