CHEF JEFF — ONE BYTE AT A TIME: Cuban Chicken

You won’t run “afowl” with this recipe.

Cuban Chicken

1 cup chopped onion

1 garlic clove, minced

2 tablespoons cooking oil

1 2½- to 3-pound chicken, cut up

1 cup canned tomatoes, drained and liquid reserved

2 tablespoons lime juice

1 teaspoon salt

½ teaspoon dried oregano, crushed

1/8 teaspoon pepper

¼ cup raisins

2 teaspoons grated lime zest

1 20-ounce can pineapple chunks, drained

3 tablespoons rum

1 tablespoon flour mixed with 2 tablespoons water

In skillet, cook onion, garlic in oil until tender but not brown; remove. Brown chicken. Return onion, garlic to pan. Add tomato liquid, lime juice, salt, oregano, pepper. Simmer, covered, 30 minutes. Cut up tomatoes. Add to pan with raisins, lime zest. Simmer, covered, until chicken is cooked through. Remove chicken, skim fat from sauce, stir in pineapple, rum, flour mixture. Cook until thickened. Return chicken to pan. Warm and serve.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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