Caribbean Chicken

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place washed chicken pieces in large Dutch oven.
  • Add boiling water, chili powder, salt, pepper, cinnamon and onion.
  • Cover tightly and simmer until almost tender, about 30 minutes.
  • Drain chicken pieces and dry well on paper towelling.
  • Strain stock and set aside for later.
  • Heat butter and oil in large heavy skillet.
  • Add chicken pieces and brown well on all sides.
  • Place pieces in a large shallow baking dish as they brown. (In a single layer).
  • Heat oven to 375°F.
  • Drain pineapple chunks.
  • Combine pineapple juice with enough chicken stock to make 4 cups of liquid. (Add some water if necessary).
  • Pour over chicken pieces.
  • Sprinkle pineapple chunks over all.
  • Bake 30 minutes, basting chicken often with pan juices.
  • Lift chicken out onto a hot platter.
  • Spoon pineapple chunks over and sprinkle with grapes.
  • Garnish edge of platter with sliced of banana and avocado.
  • Combine water and cornstarch, stirring until smooth.
  • Stir into liquid in cooking pan gradually.
  • Cook, stirring constantly, until thickened and clear.
  • Serve as gravy with chicken and fruit.
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