Cuban Chicken with Pineapple

Juice and grated rind of 1 large lime
1 (3 1/2 to 4 pound) chicken, cut into serving pieces
Salt and pepper to taste
3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped
2 ripe tomatoes, peeled and coarsely chopped
3 tablespoons seedless raisins
1 red chile pepper, seeded and chopped
1/4 teaspoon oregano
1 bay leaf
1 cup rich chicken stock
3/4 pound freshly chopped pineapple and juice
4 tablespoons golden rum

Rub the lime juice and rind into the chicken pieces, season with salt and pepper and let stand for half an hour. Heat the oil in a frying pan and saut the chicken pieces until just colored. Transfer them to a heavy casserole large enough to hold them comfortably.

Saute the onion and garlic in the oil remaining in the pan until the onion is tender but not browned. Add the tomatoes, raisins, chile pepper, oregano and bay leaf and cook, stirring occasionally, for about 5 minutes to blend the flavors.

Pour over the chicken in the casserole and add enough chicken stock barely to cover. Partially cover the casserole and cook over a low heat for about 45 minutes until the chicken is tender.

Put the pineapple and any juice in a small saucepan and cook until reduced to half. Add the rum and mix thoroughly and cook for a minute or two. Pour over the chicken and cook for a further 5 minutes.