Spicy Chicken Stew With Fruit
|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|
|Ground cinnamon||1⁄2 Teaspoon|
|Sweet potatoes||2 , cut into 1 inch pieces|
|Apples||2 , sliced|
|Bananas||2 , sliced|
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Cook and stir pork until brown, about 10 minutes.
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.