| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Breads, Muffins & r |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
lb |
Chicken — legs, thighs |
| 1 |
lb |
Pork shoulder — boneless |
| 1 |
md |
Onion — Chopped |
| 1 |
|
Bell pepper — Chopped |
| 1/4 |
c |
Almonds — Blanched |
| 8 |
oz |
Tomato sauce |
| 1 |
cn |
Pineapple rings in juice — oz |
| 1/2 |
c |
Water |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 2 |
|
Sweet potatoes — 1-inch |
|
|
Pieces |
| 2 |
|
Apples — Sliced |
| 2 |
|
Bananas — Sliced |
|
|
Parsley — fresh, chopped |
INSTRUCTIONS
*Cut all visible fat from pork; cut into 3/4-inch pieces. **Drain pineapple
and reserve syrup. Use packed in juice if preferred. 1-Heat oil in dutch
oven or heavy pan with lid. Cook chicken over medium heat until brown on
all sides; about 15 minutes. Remove chicken; set aside. Cook pork in pan
until brown; about 10 minutes. Stir often. Remove; set aside. Cook and stir
onions, green pepper and almonds until onion is tender. Place onion, green
pepper, almonds and tomato sauce in blender. Blend until smooth
consistency. 2-Drain fat from pan. Mix tomato sauce mixture, reserved
pineapple syrup, 1/2 cup water, chili powder, salt and cinnamon in pan. Add
chicken, pork and sweet potatoes which have been cut into 1-inch pieces.
Heat to boiling then reduce heat. Cover and simmer until sweet potatoes are
tender; about 55-60 minutes. Add 1/4 cup water during cooking if necessary.
3-Cut pineapple slices in half. Add pineapple and sliced apple to chicken
mixture. Cover and simmer until apples are tender; about 10-12 minutes. Add
bananas. Serve in soup bowls; garnish with chopped parsley if you wish.
Yield: 8-10 servings. From Betty Crocker Cookbook
Recipe By : Jo Anne Merrill
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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