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Mexican Chicken and Fruit Stew

By The Canadian Living Test Kitchen

Tested till perfect

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Mexican Chicken and Fruit Stew

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 325
pro 31 g
total fat 9 g
sat. fat 2 g
carb 31 g
fibre 4 g
chol 115 mg
sodium 719 mg
% RDI: -
calcium 6
iron 21
vit A 9
vit C 35
folate 12

Use spears of fresh pineapple to garnish this version of a flavourful stew called manchamantel, which translates as "tablecloth stainer."

Ingredients

  • 12 skinless chicken thighs, (2-1/2 lb/1.25 kg)
  • 1 tbsp vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 jalapeno pepper, seeded and minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cinnamon
  • 2 cups chicken stock
  • 1 can (19 oz/540 mL) tomatoes
  • 2 firm bananas, sliced
  • 2 apples, peeled and chopped
  • 1 cup chopped fresh pineapples

Preparation

Trim fat from chicken. In large shallow saucepan, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Reduce heat to medium. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add jalapeno, oregano, thyme, salt, pepper and cinnamon; stir in stock and tomatoes.

Return chicken and any juices to pan; bring to boil. Reduce heat to medium-low; cover and cook for 30 minutes. Increase heat to medium; cook, uncovered, for 10 to 15 minutes or until slightly thickened and juices run clear when chicken is pierced. Stir in bananas, apples and pineapple; heat through.

Additional information :

Tip: You can substitute 1 can (8 oz/227 mL) pineapple tidbits, drained, for fresh pineapple.

Source : © CanadianLiving.com

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