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Mexican Chicken And Fruit Stew

stews, chicken - other

12 skinless chicken thighs; 2-1/2 pounds
1 tablespoon vegetable oil
2 onions; chopped
4 cloves garlic; minced
1/4 cup all-purpose flour
1 jalapeño pepper; seeded and minced
1 teaspoon dried oregano
1/2 teaspoon (each) dried thyme salt and pepper
1/4 teaspoon cinnamon
2 cups chicken stock
1 can (19 ozl) tomatoes
2 firm bananas; sliced
2 apples; peeled and chopped
1 cup chopped fresh pineapple

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 jalapeño, 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. TIP: You can substitute 1 can (8 oz) pineapple tidbits, drained, for fresh pineapple.

Contributor: Canadian Living - January, 1999

Yield: 6 servings

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