Los 365 menus del año : Julio (196?) – Pollo En Jugo de Pina / Chicken in Pineapple Juice
Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]
Kitchen tested by Alexandra Zuzula, Manager of Volunteer Services, UTSA Institute of Texan Cultures
Pollo En Jugo de Pina
1 pollo tierno
1 cebolla
3 cucharadas de aceite
¼ de litro de jugo de pina
1/8 de litro de vino blanco
½ kilo de papas
pimienta y sal
El pollo se parte en raciones, se frie en el aceite, ya que esta dorado se agrega la cebolla y cuando esta acitronada se anade el vino, el jugo de pina, las papas, pimiento y sal; se tapa la cacerola y se déjà hervir a fuego suave hasta que esta bien cocido el pollo y el jugo espeso, agregandole si es necesario un poquito de caldo o agua caliente.
Chicken in Pineapple Juice
1 tender chicken (I purchased 1 lb of chicken breast – 4 pieces)
1 onion diced
3 Tbsp oil (I used olive oil)
¼ liter (1 cup) pineapple juice
1/8 (1/2 cup) liter white wine (I used an inexpensive Sauvignon Blanc)
½ kilo (1 lb) potatoes (I used red potatoes, chopped)
salt & pepper
- Cut chicken into pieces. The chicken came in four pieces, and I cut them into smaller, 1 inch pieces.
- Fry onions in oil. I cooked these until soft – about 8 minutes.
- Add wine, pineapple juice, potatoes, salt and pepper. After adding these ingredients, I covered the pan and cooked for another 8 minutes.
- Add chicken.
- Cover pan and simmer on low until chicken is cooked through. Another 10 minutes.
- Add water or broth if needed. I did not need any.
Commentary
I chose this recipe because it looked simple and translated well.
This recipe ended up overall tasty, especially the onions and potatoes, but was overall a bit bland. The chicken was especially bland – I would add some other kind of spice. It’s best served with the white wine you used for cooking!
El pollo se parte en raciones, se frie en el aceite, ya que esta dorado se agrega la cebolla y cuando esta acitronada se anade el vino, el jugo de pina, las papas, pimiento y sal; se tapa la cacerola y se déjà hervir a fuego suave hasta que esta bien cocido el pollo y el jugo espeso, agregandole si es necesario un poquito de caldo o agua caliente.
Cut the chicken into serving pieces, fry in oil [a mild oil such as Canola, not olive oil, which is used as a seasoning and not in everyday cooking], when it has browned add the onion and when it is transparent add the wine [tastes differ, I normally use a pinot grigio], pineapple juice, potatoes, pepper and salt; cover the pot and cook at medium heat [fuego suave is on the low side of medium, hervir a fuego lento means simmer] until the chicken is done and the sauce is thick, add a little broth [chicken] or hot water as needed.
This dish really wants a whole chicken. Using just a breast with all those liquids will unbalance it. Cook time after everything is in the pot and the lid is on should be around 25 minutes
Before you bristle ask Mrs. McLoone about me.