Rich Caribbean Chicken
|Chicken pieces||4 Pound (Breasts And Legs)|
|Boiling water||2 Cup (32 tbs)|
|Chili powder||1 Tablespoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks||40 Ounce (2 Cans, 20 Ounces Each)|
|Seedless green grapes||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Put washed chicken pieces in Dutch oven or other large heavy kettle.
Add boiling water, chili powder, salt, pepper, cinnamon and onion.
Cover tightly and simmer until nearly tender, about 30 minutes.
Drain chicken pieces and dry well on paper towelling.
Strain stock and set aside for use later.
Heat butter and oil in large heavy skillet.
Add chicken pieces and brown well on all sides.
Put pieces in large shallow baking dish as they brown (have dish large enough that the chicken can be in a single layer).
Heat oven to 375 degrees.
Drain pineapple chunks.
Combine pineapple juice with enough chicken stock to make 4 cups liquid (add a little water if necessary).
Pour over chicken pieces.
Sprinkle pineapple chunks overall.
Bake 30 minutes, basting chicken often with pan juices.
Lift chicken out on to hot platter.
Spoon pineapple chunks over and sprinkle with grapes.
Garnish edge of platter with slices of banana and avocado.
Combine water and cornstarch, stirring until smooth.
Stir into liquid in cooking pan gradually.
Cook, stirring constantly, until thickened and clear.