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."
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
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12 skinless chicken thighs (2-1/2 lb/1.25 kg)
1 tbsp (15 mL) vegetable oil
2 onions, chopped
4 cloves garlic, minced
1/4 cup (50 mL) all-purpose flour
1 jalape?epper, seeded and minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each dried thyme, salt and pepper
1/4 tsp (1 mL) cinnamon
2 cups (500 mL) chicken stock
1 can (19 oz/540 mL) tomatoes
2 firm bananas, sliced
2 apples, peeled and chopped
1 cup (250 mL) chopped fresh pineapple
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 jalape?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
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Tip: You can substitute 1 can (8 oz/227 mL) pineapple tidbits, drained, for fresh pineapple.
Tags:
Main Course; Mexican; Vegetables; Fruits; Poultry-Chicken; One-Pot;
Source
© CanadianLiving.com
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