Chicken Stew With Bananas Recipe
Ingredients
| Fryer chicken | 3 pound | |
| Cooking oil | 2 Tablespoon | |
| Onion | 1 Small, sliced | |
| 1 pound summer squash or zucchini, cut in 1/2-inch slices | ||
| 2 slices fresh pineapple, cut 1/2 inch thick or 1 8-ounce can pineapple slices | ||
| Brown sugar | 2 Tablespoon | |
| 1 tablespoon instant chicken bouillon granules | ||
| 1 8-ounce can tomatoes, cut up | ||
| 2 firm pears | ||
| 1 green-tipped banana, unpeeled | ||
| Frozen peas | 1 Cup (16 tbs) | |
Directions
In 4-quart Dutch oven brown chicken well in hot oil, about 15 minutes.
Drain off fat.
Sprinkle chicken with salt.
Place onion, squash, and pineapple atop chicken (include juice if canned pineapple is used).
Stir brown sugar and bouillon granules into undrained tomatoes; pour over chicken.
Cover; simmer 25 minutes.
Peel, core, and slice pears into mixture.
Without peeling banana, cut crosswise into 8 pieces.
Add to mixture along with peas.
Cover and simmer 15 minutes longer.
Remove banana peel.
Drain off fat.
Sprinkle chicken with salt.
Place onion, squash, and pineapple atop chicken (include juice if canned pineapple is used).
Stir brown sugar and bouillon granules into undrained tomatoes; pour over chicken.
Cover; simmer 25 minutes.
Peel, core, and slice pears into mixture.
Without peeling banana, cut crosswise into 8 pieces.
Add to mixture along with peas.
Cover and simmer 15 minutes longer.
Remove banana peel.
Chef
