Mexican chicken

  • 2 broiler-fryer chickens cut in serving pieces
  • 1 teaspoon salt
  • 4 tablespoons butter, margarine or oil
  • 1 can (20 oz) pineapple chunks, cut in two
  • 1 1/2 cup orange juice
  • 1/2 teaspoon tabasco
  • 1/4 teaspoon ground cinnamon
  • 1/4 scant teaspoon ground cloves
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 4 cups blanched almonds
  • avocado wedges (we didn’t have)
  1. Sprinkle chicken with salt.
  2. Brown on all sides in large skillet, adding almonds for the last five minutes
  3. Drain pineapple and add 1/2 cup of the syrup and the orange juice to the chicken pieces.
  4. Stir in tabasco and spices.
  5. Simmer, covered, 30-35 minutes.
  6. Remove chicken to serving plate and keep warm.
  7. Add drained pineapple chunks (and, optionally, extra juice) to skillet.
  8. Blend cornstarch and water and add to skillet, stirring constantly until mixture comes to a boil. Don’t let thicken too much.
  9. Pour sauce over chicken, garnish with avocado wedges.
  • It’s very good.

Lillian Davis Goucher’s recipe box.

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1 Response to Mexican chicken

  1. Nancy says:

    Also submitted by Virginia Goucher Lehman.

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