Chicken Tablecloth Stainer
Serve with Turnip and Mustard Leaf Rolls.
INGREDIENTS | SERVES 8
- 2 fryer chickens (about 2½ pounds each)
- ½ cup canned pineapple chunks
- 1 medium-sized red apple
- 1 large, firm banana
- 1 medium-sized white onion
- 1 garlic clove
- ½ pound link sausages
- 1 tablespoon chili powder
- 2 cups canned tomatoes
- ½ cup whole blanched almonds
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 cups Chicken Stock
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Cut each chicken into 8 serving pieces. Drain off the juice from the pineapple.
Peel, core, and slice the apple into ¼-inch-thick crescents. Peel the banana and cut into ¼-inch-thick rounds.
Peel the onion and slice in half. Peel the garlic.
Fry the sausage until brown in a medium-sized frying pan. (Reserve the grease in the pan.) Put the chicken and sausages in a large, heavy kettle. Add the pineapple, apple, and banana on top.
Combine the chili powder, onion, garlic, tomatoes with their juice, almonds, cinnamon, and cloves in a blender or food processor; blend to a purée.
Heat the grease in the skillet in which the sausages were cooked. Add the blended sauce and cook about 5 minutes, stirring constantly. Stir in the stock. Add the salt and pepper.
Pour the sauce over the chicken. Cover and simmer over low heat for 1 hour or until the chicken is tender.
Oh, That Stained Linen
Mexicans love to have whimsical names for their meals. (Note Rooster's Bill.) This one obviously got its name from the wonderful red color the chili powder gives it.