Cuban Chicken & Pineapple

By ldelmas

Ingredients

• INGREDIENTS
• 6 skinless chicken drumsticks
• 6 skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp fresh marjoram leaves, divided
• 1 Tbsp vegetable oil
• 3 Tbsp lime juice
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 3/4 tsp ground cumin
• 1 1/2 cups arborio rice
• 1/2 cup diced ham
• 2 1/4 cups chicken broth
• 1 (14 1/2-oz) can diced tomatoes, undrained
• 1/2 cup frozen petite green peas, thawed
• 1 (20-oz) can pineapple chunks, drained

Preparation

Step 1

Preparation: Serves 6
Season chicken with salt, pepper and 1 tablespoon of the marjoram. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.

Add onion, bell pepper and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1 tablespoon marjoram, turmeric and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil.

Press chicken into the rice mixture. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas and pineapple chunks; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes.