Better Homes and Gardens Mexican Cook Book, p. 56
1 2 ½ - to 2-pound boiler-fryer chicken,
cut up
2 tablespoons cooking oil
1 small onion, sliced
1 pound summer squash or zucchini, cut in
½-inch slices (about 4 cups)
2 slices fresh pineapple, cut ½ inch thick or
1 8-ounce can pineapple slices (juice pack)
2 tablespoons brown sugar
1 tablespoon instant chicken bouillon
granules
1 8-ounce can tomatoes, cut up
2 firm pears
1 green-tipped banana, unpeeled
1 cup frozen peas
In 4-quart Dutch oven brown chicken well in hot oil, about 15 minutes. Drain off fat. Sprinkle chicken with salt. Place onion, squash, and pineapple atop chicken (include juice if canned pineapple is used). Stir brown sugar and bouillon granules into undrained tomatoes; pour over chicken. Cover; simmer 25 minutes. Peel, core, and slice pears into mixture.
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| My kid was excited to help slice the pears with his toddler-friendly food cutter. |
Without peeling banana, cut crosswise into 8 pieces. Add to mixture along with peas. Cover and simmer 15 minutes longer.
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| What mid-century bonkers business is this? |
Remove banana peel. Serve
in bowls.
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| Well there they are - such odd ingredients to put together! |
My Rating: 3/5 "This kind of seems like something somebody made to clear out whatever random fruits and veggies they had in their crisper. The flavors don't quite mesh because each ingredient has a different kind of sweetness. With the chicken still being on the bone you can't get a spoonful of all the things together so it feels like you're picking through and eating one thing at a time. I doubt this is a very authentic version of this dish so I'm curious what it's actually supposed to be like."
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