Chicken And Fruit Stew (tapado De Pollo) Recipe

1/3 Cup Unsifted Flour
1/4 Teaspoon Pepper
3 Pounds Chicken Pieces
2 Tablespoons Vegetable Oil
1 Medium Onion, Sliced
1 Medium Jicama, Peeled And Cubed (about 1 Cup)
1 (8 Ounce) Can Juice-pack Pineapple Slices, Drained, Reserving Liquid
1 (14 1/2 Ounce) Can Diced Tomatoes, Undrained
4 Teaspoons Instant Chicken Bouillon Or 4 Chicken-flavor Bouillon Cubes
1 Tablespoon Brown Sugar
1/4 Teaspoon Ground Cinnamon
1 Unripened Banana, Unpeeled
1 Pound Zucchini, Cut Into 1/2-inch Slices
1 Firm Pear, Peeled, Cored And Sliced

in A Plastic Bag, Combine Flour And Pepper. Add Chicken, A Few Pieces At A Time; Shake To Coat.

in A Large Kettle Or Dutch Oven, Brown Chicken In Oil; Pour Off Fat. Add Onion And Jicama.

in A Medium Bowl, Combine Reserved Pineapple Juice, Tomatoes, Bouillon, Sugar And Cinnamon; Pour Over Chicken. Cover; Simmer For 35 Minutes.

cut Unpeeled Banana Into 8 Pieces. Stir Banana, Pineapple Slices, Zucchini And Pear Into Chicken Mixture. Cover; Simmer For 10 Minutes.

remove Peel From Banana Before Serving. Refrigerate Leftovers.