Tablecloth Stainer Chicken

Serving Size : 4

vegetable oil
1 (3 pound) chicken, cut up and skin removed
6 large cloves garlic, chopped
1 large onion, chopped
2 tablespoons all-purpose flour
1/4 cup pickled sliced jalapenos, chopped
1 teaspoon dried oregano
1/2 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14-ounce) can plum tomatoes, undrained
2 cups chicken stock
1 large ripe plantain or 2 firm bananas, peeled and sliced
2 tart apples, peeled, cored and diced
1 cup fresh pineapple, (not canned), cubed, pared
cilantro leaves, chopped

Whimsically named, mancha manteles de polio carries a fair warning: do not use
your best table linens! Serve with White Rice.
Heat 2 tablespoons oil in heavy Dutch oven over medium-high heat. Brown
chicken in batches and remove to a plate. Remove all but 2 tablespoons oil,
add garlic and onion and cook for 2 minutes. Stir in flour and cook, stirring
constantly, for 2 minutes more. Add chiles, oregano, cayenne, salt, cinnamon,
tomatoes, including liquid, and chicken stock; bring to a boil. Add chicken,
reduce heat, cover, and simmer 45 minutes or until tender. Remove chicken with
slotted spoon to plate, turn heat to high, and cook sauce for 4 minutes or
until slightly thickened. In medium nonstick skillet, heat thin film oil and
cook plantains (if using bananas omit this step) for 4 minutes or until
golden. Add plantain or bananas, apples, pineapple, and chicken to stew to
heat through. Transfer to serving dish and sprinkle with cilantro.

Source:
"All the Best Mexican Meals by Joie Warner"

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