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Spicy Chicken Stew With Fruit

Global.Potpourri's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Chicken legs and thighs 2 Pound
  Boneless pork shoulder 1 Pound, cut into 3/4 inch pieces
  Onion 1 Medium, chopped
  Green pepper 1 , chopped
  Blanched almonds 1⁄4 Cup (4 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Canned sliced pineapple 8 1⁄2 Ounce, drained, reserve syrup (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Chili powder 2 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Sweet potatoes 2 , cut into 1 inch pieces
  Apples 2 , sliced
  Bananas 2 , sliced
  Parsley 1 Tablespoon
Directions

Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Remove chicken.
Cook and stir pork until brown, about 10 minutes.
Remove pork.
Cook and stir onion, green pepper and almonds until onion is tender.
Place onion, green pepper, almonds and tomato sauce in blender container.
Cover and blend until of uniform consistency.
Drain fat from Dutch oven.
Mix tomato mixture, reserved pineapple syrup, the water, chili powder, salt and cinnamon in Dutch oven.
Add chicken, pork and sweet potatoes.Heat to boiling; reduce heat.
Cover and simmer until sweet potatoes are tender, 45 to 60 minutes.
Cut pineapple slices into halves; add pineapple and apples to chicken mixture.
Cover and simmer until apples are tender, about 10 minutes.
Add bananas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute

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