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Chicken Honduras

Fondue.Chef's picture
Ingredients
  Broiler fryer chicken 2 , disjointed
  Bananas 6 , peeled
  Canned hot chili pepper 2 (Or Bottled)
  Salad oil 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Butter 1⁄4 Cup (4 tbs)
  Chicken broth 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Cream 1⁄4 Cup (4 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

Wash and wipe chicken pieces dry and put chicken and bananas on a pan or piece of foil.
Mash chili peppers with oil, garlic and bay leaf to make a puree (or whirl in blender), adding enough oil to make the mixture a spreading consistency if necessary.
Spread on chicken and bananas.
Heat butter in skillet and brown chicken pieces on all sides.
Transfer chicken to buttered large shallow casserole.
Add remaining pureed mixture and chicken broth to butter in skillet.
Heat and pour over chicken.
Bake in a 400° F.oven for 20 minutes.
Add bananas, basting with pan liquids, and bake for an additional 15 minutes.
Arrange chicken and bananas on platter and keep hot.
Measure pan gravy from casserole and add water to make 2 cups.
Mix 2 tablespoons flour with 1/4 cup cream and stir into liquid.
Cook and stir until gravy boils and is thickened.
Add raisins and salt to taste.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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