Chicken And Fruit Stew (tapado De Pollo) - Southwestern Recipes - Recipes for Southwestern

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Recipe for Chicken And Fruit Stew (tapado De Pollo) from the Southwestern section.

Chicken and Fruit Stew (Tapado de Pollo)

1/3 cup unsifted flour
1/4 teaspoon pepper
3 pounds chicken pieces
2 tablespoons vegetable oil
1 medium onion, sliced
1 medium jicama, peeled and cubed (about 1 cup)
1 (8 ounce) can juice-pack pineapple slices, drained, reserving liquid
1 (14 1/2 ounce) can diced tomatoes, undrained
4 teaspoons instant chicken bouillon or 4 chicken-flavor bouillon cubes
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 unripened banana, unpeeled
1 pound zucchini, cut into 1/2-inch 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 medium bowl, combine reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer for 35 minutes.

Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer for 10 minutes.

Remove peel from banana before serving. Refrigerate leftovers.



We hope you enjoy your freshly made Chicken And Fruit Stew (tapado De Pollo). This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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