You are here

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

Rate It

Your rating: None
Average: 4.2 (18 votes)