Pollo con Piña a la Antigua



Cut the chicken in small blocks, wash it and drain it off. Place the chicken in a sauce pan and add to it the onion (finely chopped), garlic and the tomatoes.

Also add to it the bay leave, oregano and the cinnamon stick.

Wash one of the lemon, cut it in pieces and add it to the chicken. Squeeze the other lemon and add the juice on top of the chicken.

Cut the pineapple slices and it to the sauce pan. Pour the rum and water until covering completly the chicken.

Seasoning and cook on low fire until the chicken is tender.

Serve with white rice or like we've done with cous-cous and salad.