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Chicken Stew With Bananas

Mexican.Chef's picture
  Broiler fryer chicken 3 Pound, cut up
  Cooking oil 2 Tablespoon
  Onion 1 Small, sliced
  Summer squash/Zucchini 1 Pound, cut in 1/2-inch slice
  Fresh pineapple slices/1 can of 8-ounce pineapple slices 2 , cut 1/2 inch thick
  Brown sugar 2 Tablespoon
  Instant chicken bouillon granules 1 Tablespoon
  Canned tomatoes 8 Ounce, cut up (1 Can)
  Firm pears 2
  Bananas 1 (Unpeeled, Green Tipped)
  Frozen peas 1 Cup (16 tbs)

In 4-quart Dutch oven brown chicken well in hot oil, about 15 minutes.
Drain off fat.
Sprinkle chicken with salt.
Place onion, squash, and pineapple atop chicken (include juice if canned pineapple is used).
Stir brown sugar and bouillon granules into undrained tomatoes; pour over chicken.
Cover; simmer 25 minutes.
Peel, core, and slice pears into mixture.
Without peeling banana, cut crosswise into 8 pieces.
Add to mixture along with peas.
Cover and simmer 15 minutes longer.
Remove banana peel.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3926 Calories from Fat 2138

% Daily Value*

Total Fat 238 g365.9%

Saturated Fat 63.5 g317.4%

Trans Fat 0 g

Cholesterol 1020.5 mg340.2%

Sodium 4905.4 mg204.4%

Total Carbohydrates 176 g58.6%

Dietary Fiber 30.2 g120.9%

Sugars 101.9 g

Protein 273 g546.2%

Vitamin A 145.7% Vitamin C 301.6%

Calcium 38.5% Iron 110.5%

*Based on a 2000 Calorie diet

Chicken Stew With Bananas Recipe