Tested till perfect Mexican Chicken and Fruit Stew

Mexican Chicken and Fruit Stew

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

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

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  • Portion size 6


  • 12 12skinless chicken thighskinless chicken thighs, (2-1/2 lb/1.25 kg)
  • 1 tbsp 1tbspvegetable oil
  • 2 2oniononions, chopped
  • 4 4cloves garlic, minced
  • 1/4 cup 1/4cupall-purpose flour
  • 1 1jalapeno pepperjalapeno peppers, seeded and minced
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspcinnamon
  • 2 cups 2cupschicken stock
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)tomatotomatoes
  • 2 2firm bananabananas, sliced
  • 2 2appleapples, peeled and chopped
  • 1 cup 1cupchopped fresh pineapplefresh pineapples
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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.

Nutritional Information Per serving: about

cal 325 pro 31g total fat 9g sat. fat 2g
carb 31g fibre 4g chol 115mg sodium 719mg

% RDI:

calcium 6 iron 21 vit A 9 vit C 35
folate 12
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