Yield: 10 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
2 pounds | Chicken -- legs, thighs |
1 pounds | Pork shoulder -- boneless |
1 medium | Onion -- chopped |
1 \N | Bell pepper -- chopped |
¼ cup | Almonds -- blanched |
8 ounces | Tomato sauce |
1 can | Pineapple rings in juice -- oz |
½ cup | Water |
2 teaspoons | Chili powder |
½ teaspoon | Salt |
½ teaspoon | Cinnamon |
2 \N | Sweet potatoes -- 1-inch |
1 \N | Pieces |
2 \N | Apples -- sliced |
2 \N | Bananas -- sliced |
1 \N | Parsley -- fresh, chopped |
*Cut all visible fat from pork; cut into ¾-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, ½ 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 ¼ 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