CARIBBEAN CHICKEN with PINEAPPLE

CARIBBEAN CHICKEN with PINEAPPLE


46-oz. pieces of chicken
1 large red pepper; cored seeded and chopped
1 tsp. curry powder
1 cup chicken stock
Salt and fresh black pepper, to taste
4 pineapple rings, fresh or canned
1 banana
1 orange; peeled and sliced


Put the chicken pieces in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper.

Cover and cook in preheated hot oven at 425 degrees for 50 minutes.

Cho the pineapple rings and banana and add to the casserole. Cook for another 109 minutes or until the chicken is tender. Garnish the casserole with the orange slices.

Yield: 4 servings.