Quarter chicken, season with salt, season with pepper. Fry in heated oil until crispy on all sides, remove.
Chop onions and garlic, sauté briefly in drippings until soft. Add tomatoes with oregano, lemon zest, juice and raisins. Stew lightly for 2 min. Add chicken pieces repeatedly, steam for about 35 min.
Remove skin from pineapples, remove stem. Cut flesh into wedges, simmer in a saucepan with juice on low heat for 5 min. Season with rum. Mix the pineapple into the sauce.
Top: Serve with corn pancakes.
From the Carina 2 / 94
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