Chicken Stew With Bananas
|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)|
|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.