Ingredients Jump to Instructions ↓

  1. 2-1/2 to 3 pounds meaty chicken pieces

  2. 1 tablespoon cooking oil

  3. 2 large onions, sliced into rings

  4. 1 twelve-ounce bottle beer

  5. 1 tablespoon brown sugar

  6. 1/4 to 1/2 teaspoon ground red pepper

  7. 1/4 teaspoon salt

  8. 5 medium red bananas or unripe Cavendish bananas, bias-sliced into 3/4-inch-thick pieces

  9. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. Rinse chicken; pat dry. Heat oil in a 12-inch skillet; add chicken. Cook chicken, uncovered, over medium heat for 10 minutes. Turn chicken; add onion and cook 5 minutes more or until chicken and onion are lightly browned. Drain off fat. Carefully add 1-1/4 cups of the beer, the brown sugar, and red pepper, and the salt.

  2. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Uncover; add bananas and cook for 12 minutes more or until chicken is cooked through.

  3. Using a slotted spoon, remove chicken, onion, and banana to a platter; cover to keep warm. Measure remaining liquid and, if necessary, add water to total 1 cup.

  4. Return chicken and liquid mixture to skillet. Combine remaining 1/4 cup beer and cornstarch; add to skillet. cook and stir over medium heat until thickened and bubbly; cook for 1 to 2 minutes more. Serve chicken and sauce over hot rice, if desired. Makes 6 servings.


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