Chicken in Pineapple Sauce

A Cuban "goodie":

1/2 cup all purpose flour
One 3 lb. chicken, cut into 8 pieces (or just get breasts or thighs if you don't want to cut up a chicken*)
Sea salt* and freshly ground pepper
1 t. sweet paprika
1/4 cup EVOO
1 sweet onion, finely chopped
1 red* bell pepper, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1 cup low sodium* chicken stock
1/2 cup pineapple juice
1/4 cup fresh lime juice
1 bay leaf (I LOVE it that I can just pick one from my bay tree on my balcony "farm"!)
Buttered Orzo*(or steamed rice), for serving

Put the flour in a shallow bowl. Season chicken with S&P, and sprinkle with the paprika. Dredge in the flour, tapping off the excess. In a large deep skillet, heat the olive oil until shimmering. Add the chicken, and cook over moderately high heat, turning once or twice until golden brown - about 5 mins. Transfer the chicken to a plate. Pour off all but 1 T. of the fat in the skillet. Add the onion, red pepper, and garlic to the pan, and cook over med. heat, stirring until softened, 5 mins. Add the wine and boil until reduced by half; scraping up browned bits from the bottom of the pan, about 5 mins. Add the stock, pineapple juice, lime juice, and bay leaf, and bring to a boil. Nestle the chicken in the skillet and add any accumulated juices. Cover and cook over very low heat, turning the chicken once, until cooked through, about 25 mins. Uncover and cook over high heat until the sauce is thickened and glossy, about 5 more mins. Discard the bay leaf and serve the chicken with orzo or rice, spooning the sauce on top.

"Let's live every day with an eye on the harvest".

Go Seahawks and Broncos!!

Love,

MM