Mexican Chicken with Fruit

D iane Leipper

1 3-pound chicken, cut up

2 gloves garlic

1/4 teaspoon dried hot chili pepper

1/4 cup flour

1 cup minced onion 1 cup water

1 teaspoon salt

1 small can pineapple chunks, drained

Hot cooked rice

4 Tablespoons shortening

1 cup dry white wine

1/4 cup blanched toasted almonds

1/2 green pepper, seeded, diced

1/3 cup seedless raisins

1 avocado, peeled & sliced

Dust chicken with flour mixed with salt; brown in hot shortening until crisp on all sides. Remove to casserole. Add green pepper, garlic, and onion to pan; cook until soft, then push to one side; add pineapple, brown in pan drippings. Sprinkle 2 tablespoons of the flour-salt mixture over the onion; stir until blended, then stir in the wine; add raisins, chili pepper, and water. Pour mixture over chicken in casserole, cover. Simmer gently or bake at moderate heat until chicken is very tender - about 2 hours. Serve with hot cooked rice and garnish with almonds and avocados.

Source: The Everything Cookbook, Galahad Books

One of the many positions Mother has held in almost 30 years as a Girl Scout volunteer was trainer. She and B.J. excelled in outdoor training for leaders. They developed a well choreographed program that included a variety of outdoor cooking skills and some creative as well as some standard recipes. This overnight training was often held at Mom and Dad's house in Hidden Hills. - DLL

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