Cuban Chicken with Pineapple Sauce

Yield: 6 servings

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 can (8 oz) crushed pineapple
1/2 cup flaked coconut
1 Tablespoon curry powder
1 teaspoon salt
1/4 cup rum
1 teaspoon cornstarch
Parsley
Cooked rice

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. 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 over chicken.
Garnish with parsley; serve with rice.

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