- 1/2 cup all-purpose flour
- One 3-pound chicken, cut into eight pieces
- Freshly ground black pepper
- 1 teaspoon sweet paprika
- 1/4 cup extra-virgin olive oil
- 1 sweet onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 1/2 cup pineapple juice
- 1/4 cup fresh lime juice
- 1 bay leaf
- Steamed white rice, for serving
- Put the flour in a shallow bowl. Season the chicken with salt and black pepper and sprinkle with the paprika. Dredge the chicken 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 6 minutes. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the fat in the skillet.
- Add the onion, green pepper and garlic to the skillet and cook over moderate heat, stirring, until softened, 5 minutes. Add the wine and boil until reduced by half, scraping up any browned bits from the bottom of the skillet, 5 minutes. 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 minutes. Uncover and cook over high heat until the sauce is thickened and glossy, about 5 minutes. Discard the bay leaf and serve the chicken with rice, spooning the sauce on top.
Sweet, tangy pineapple can be difficult to pair with wine. Try a substantial white with good acidity, like Chardonnay.