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Chicken Fruit Stew

Mexican.Chef's picture
  Chicken breasts 6
  Chicken thighs 6
  Salt To Taste
  Freshly ground pepper 1⁄2 Teaspoon
  Ground cloves 1 Pinch
  Ground cinnamon 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Apple cider vinegar 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Onion 1 , sliced
  Tomatoes 2 , sliced
  Tart apple 1 , cored and sliced
  Pear 1 , cored and sliced
  Bay leaves 2
  Thyme 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Capers 2 Tablespoon (For Garnish)
  Plantains/Banana 2 , peeled, sliced & fried in butter (For Garnish)

Sprinkle the chicken pieces with salt.
Mix together in a bowl the pepper, cloves, cinnamon, sugar, sherry, garlic, vinegar and salt.
Layer half the onion, tomatoes, fruit and herbs in the bottom of an ovenproof casserole.
Place the chicken pieces on top and pour on the vinegar/spice mixture.
Tbp with the remaining half of the onion, tomatoes, fruit and herbs.
Cover and bake in a 375° oven for 1 hour.
Uncover and bake another 30 minutes.
To serve, garnish with fried plantains and capers.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 313 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 1 g5.2%

Trans Fat 0.1 g

Cholesterol 117.8 mg39.3%

Sodium 625 mg26%

Total Carbohydrates 27 g8.9%

Dietary Fiber 2.9 g11.6%

Sugars 13.8 g

Protein 41 g82.8%

Vitamin A 17.2% Vitamin C 72.3%

Calcium 6.6% Iron 12.4%

*Based on a 2000 Calorie diet

Chicken Fruit Stew Recipe