|Broiler fryer||2 (Disjointed)|
|Bananas||6 , peeled|
|Hot chili peppers||2 (Canned Or Bottled)|
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Butter||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
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.