Caribbean Chicken

• 1 (3 to 3 1/2 lb.) ready to cook chicken, cut up
• 2 c. boiling water
• 2 Tbsp. chili powder
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon
• 1/4 c. finely chopped onion
• 1 tsp. salt
• 1/4 c. cooking oil
• 2 c. unsweetened pineapple juice
• 2 c. canned pineapple chunks, drained
• 2 fully ripe bananas, cut in half and sliced lengthwise
• 1 ripe avocado, sliced
• 1/2 lb. seedless white grapes

1. Place chicken in large pot and add the next 6 ingredients. Cover and simmer 1 hour.
2. Remove chicken from broth.
3. Reserve broth.
4. Heat oil in skillet.
5. Brown chicken on all sides and arrange in baking pan.
6. Add pineapple juice to broth; heat and pour over chicken.
7. Arrange pineapple chunks over chicken.
8. Bake in oven at 350u0b0 for 30 minutes.
9. Lift chicken and pineapple chunks onto a serving dish and garnish with the remaining fruit.
10. If desired, thicken the gravy with several tablespoons of flour which have been blended with a little water; serve gravy separately. Number of Servings:
11. 6.

cook chicken, boiling water, chili powder, pepper, cinnamon, onion, salt, cooking oil, pineapple juice, pineapple, fully ripe bananas, avocado, seedless white grapes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496856 (may not work)