Wednesday, April 30, 2008

Mexican Chicken with Prunes and Bananas,mexican_chicken_with_prunes_and_bananas.phtml

4 servings, total time: 1:30


3/4 cup flour
2 tsp. salt
1 tsp. white pepper
1 tsp. paprika
3 lb. boneless chicken breasts
2 tbsp. butter
4 tbsp. olive oil
2 lg. onions, chopped
2 cloves garlic, crushed
1 can (28 oz.) whole Italian tomatoes, drained, juice reserved
3 carrots, thinly sliced
1/2 tsp. oregano
1/2 tsp. crushed red chilies, or to taste
1/2 tsp. whole thyme
1 cup chicken stock, boiling
3/4 cup dry white wine
18 pitted prunes
3 firm bananas, peeled, split lengthwise and cut in half


Place flour seasoned with salt, white pepper and paprika in a plastic bag. Shake chicken pieces in flour. Brown in a Dutch oven in butter and oil. Set aside.

In the same pot, sauté onion and garlic. Stir in juice from tomatoes and remaining seasoned flour. Add tomatoes, carrots and seasonings. Place browned chicken on top. Combine stock and wine and pour over. Bake, covered, at a 350°F. degrees for 35 minutes. Add prunes and cook, covered, for 20 minutes longer. Add bananas and cook, covered, 15 minutes more.

Comments from olga:

Enticingly delicious, spicy and sweet at the same time.

No comments: