Catholic Recipe: Mexican Chicken with Fruits
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