Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil
2 lb Chicken -- legs, thighs
1 lb Pork shoulder -- boneless
1 md Onion -- Chopped
1 Bell pepper -- Chopped
1/4 c Almonds -- Blanched
8 oz Tomato sauce
1 cn Pineapple rings in juice --
8 1/4 -oz
1/2 c Water
2 ts Chili powder
1/2 ts Salt
1/2 ts Cinnamon
2 Sweet potatoes -- 1-inch
Pieces
2 Apples -- Sliced
2 Bananas -- Sliced
Parsley -- fresh, chopped

*Cut all visible fat from pork; cut into 3/4-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, 1/2 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 1/4 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

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