Chicken Honduras Recipe


MethodMain Ingredient


 Broiler fryer2 (Disjointed)
 Bananas6 , peeled
 Hot chili peppers2 (Canned Or Bottled)
 Salad oil2 Tablespoon
 Garlic1 Clove (5 gm)
 Bay leaf1
 Butter1⁄4 Cup (4 tbs)
 Chicken broth1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Flour2 Tablespoon
 Cream1⁄4 Cup (4 tbs)
 Raisins1⁄2 Cup (8 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 8380 Calories from Fat 4792

% Daily Value*

Total Fat 533 g819.6%

Saturated Fat 162.5 g812.7%

Trans Fat 0.5 g

Cholesterol 2374.9 mg

Sodium 3223.2 mg134.3%

Total Carbohydrates 309 g103%

Dietary Fiber 23.5 g94.1%

Sugars 164 g

Protein 576 g1152.2%

Vitamin A 129.3% Vitamin C 272.1%

Calcium 57.3% Iron 181.8%

*Based on a 2000 Calorie diet


Wash and wipe chicken pieces dry and put chicken and bananas on a pan or piece of foil.
Mash chili peppers with oil, garlic and bay leaf to make a puree (or whirl in blender), adding enough oil to make the mixture a spreading consistency if necessary.
Spread on chicken and bananas.
Heat butter in skillet and brown chicken pieces on all sides.
Transfer chicken to buttered large shallow casserole.
Add remaining pureed mixture and chicken broth to butter in skillet.
Heat and pour over chicken.
Bake in a 400° F oven for 20 minutes.
Add bananas, basting with pan liquids, and bake for an additional 15 minutes.
Arrange chicken and bananas on platter and keep hot.
Measure pan gravy from casserole and add water to make 2 cups.
Mix 2 tablespoons flour with 1/4 cup cream and stir into liquid.
Cook and stir until gravy boils and is thickened.
Add raisins and salt to taste.