Liturgical Year : Recipes : Mexican Chicken with Fruits

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

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Food Categories (2)

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Feasts (1)

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.