Recipes from Mexico :: Mexican Main Dishes Poultry
1/3 c. unsifted flour
1/4 tsp. pepper
3 lbs. chicken pieces
2 Tbsp. canola (or other vegetable) oil
1 med. onion, sliced
1 med. jicama, peeled and cubed (about 1 c.)
1 (8 ounce) can juice-pack pineapple slices, drained, reserving liquid
1 (14 1/2 ounce) can diced tomatoes, undrained
4 tsp. instant chicken bouillon or 4 chicken-flavor bouillon cubes
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1 unripened banana, unpeeled
1 lb. zucchini, cut into 1/2-in. slices
1 firm pear, peeled, cored and sliced
In a plastic bag, combine flour and pepper. Add chicken, a few pieces at a time; shake to coat.
In a large kettle or Dutch oven, brown chicken in oil; pour off fat. Add onion and jicama.
In a med. bowl, combine reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer for 35 mins.
Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer for 10 mins.
Remove peel from banana before serving. Refrigerate leftovers.
