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CARIBBEAN CHICKEN 12 chicken thighs (skin and fat removed) 1 Tbsp. oil 1/4 c. chicken stock 1 medium onion, chopped 1 Tbsp. cornstarch 1/2 c. chicken broth 1/2 c. cashews 2 tsp. curry powder 1 Tbsp. lemon juice 1/2 tsp. salt 1 c. drained pineapple chunks 1 green pepper, sliced 2 bananas, sliced In a frying pan, cook chicken parts in oil until lightly browned, turning once. Add onion; stir until cooked. Reduce heat. Spoon off accumulated fat; discard. In small bowl, mix broth, curry powder, lemon juice and salt. Pour over chicken; cover. Simmer 25 minutes; turn chicken once. Increase the temperature. Stir in pepper and pineapple; cook 5 minutes. Stir in bananas. Remove chicken to a heated serving platter. In a small bowl, mix chicken stock with cornstarch until smooth; stir in remaining sauce. Cook until thickened; pour over chicken. Sprinkle with cashews. Serve over rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |