Recipe for cooking chicken and fruit stew (tapado de pollo)

Soups for Salads :: Stews

Chicken and Fruit Stew (Tapado de Pollo)

1/3 C. unsifted flour
1/4 tsp. pepper
3 lb. chicken pieces
2 Tbsp. canola oil
1 med. onion, sliced
1 med. jicama, peeled and cubed (about 1 C.)
1 (8 oz.) can juice-pack pineapple slices, drained, reservings liquid
1 (14 1/2 oz.) can diced tomatoes, undrained
4 tsp. instant chicken bouillon or 4 chicken-flavor bouillon cubes
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1 unripened banana, unpeeled
1 lb. zucchini, cut into 1/2-in. slices
1 firm pear, peeled, cored and sliced

In a plastic bag, Mix together flour and pepper. Add chicken, a few pieces at a time; shake to coat. In a lrg. kettle or Dutch oven, brown chicken in oil; pour off fat. Add onion and jicama.

In a med. bowl, Mix together reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer for 35 min. Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer for 10 min. Remove peel from banana before servings. Refrigerate leftovers.