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Catholic Recipe: Mexican Chicken with Fruits


  • 1 chicken (4 pounds), cut up
  • 2 cups boiling water
  • 2 Tablespoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons grated onion
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 cups canned pineapple juice
  • 2 cups canned pineapple chunks, drained
  • 1 teaspoon sugar
  • 2 bananas, sliced lengthwise
  • 1 ripe avocado, sliced
  • 1/2 pound seedless white grapes


Serves: 6

Prep Time: 1 hour

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: Mexico


Food Categories (2)


Feasts (1)

The flavor of the chicken is spicy and sweet, since it has both chili powder and pineapple juice. Serve with fresh fruits.


Place chicken in deep kettle; add boiling water, chili powder, pepper, cinnamon, grated onion, and salt. Cover; simmer i hour. Drain chicken; brown on all sides in oil; arrange in baking pan. Add pineapple juice to broth in which chicken was cooked; heat; pour over chicken. Arrange pineapple chunks over chicken; sprinkle with sugar. Bake at 375┬░ for 30 minutes. Remove chicken and fruit to serving dish; garnish with banana slices, avocado slices, and grapes. Serve pan gravy separately. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965