Recipe: Cuban Chicken with Pineapple-Rum Sauce (McCall's magazine, 1980's)

CUBAN CHICKEN WITH PINEAPPLE SAUCE

2 Tablespoons salad oil
3 lb broiler-fryer, cut in 6 pieces
2 medium tomatoes, chopped (2 cups)
1/2 cup chopped onion
1 medium clove garlic, minced
1 (8 oz) can crushed pineapple
1/2 cup flaked coconut
1 Tablespoon curry powder
1 teaspoon salt
FOR THE SAUCE
1/4 cup rum
1 teaspoon cornstarch
Parsley (for garnish)
Cooked rice (for serving)

Over medium heat, in large skillet, heat oil; brown chicken on all sides about 10 minutes. Remove chicken to plate. Drain off all but 1 Tablespoon drippings.

Add tomatoes, onion and garlic to skillet. Cook until onion is tender 3 minutes.

Add pineapple, coconut, curry powder and salt. Bring to boiling. Return chicken to skillet. Reduce heat; cover, and simmer 30 minutes, or until chicken is tender. Remove chicken to heated platter.

In small bowl, combine rum with cornstarch. Add to sauce mixture in skillet. Cook and stir 1 minute, or until sauce thickens slightly. Pour sauce over chicken.

Garnish with parsley; serve with rice.

Makes 6 servings
Source: McCall's magazine, 1987