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Catholic Recipe: Mexican Chicken with Fruits

    INGREDIENTS

  • 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
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Mexico

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

DIRECTIONS

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
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