2 kg of chicken cut into joints
2 cloves of garlic, minced
1 onion, finely chopped
2 tablespoons of vinegar
2 tablespoons of butter
1 and 1/2 cups of orange juice
1 cup of tomato juice
1 cup of hot water
300g of ham fatback
4 bananas (without peel) in slices
1 can of cream of milk
1 tablespoon of wheat flour
Salt and black pepper to taste
2 kg of chicken cut into joints
2 cloves of garlic, minced
1 onion, finely chopped
2 tablespoons of vinegar
2 tablespoons of butter
1 and 1/2 cups of orange juice
1 cup of tomato juice
1 cup of hot water
300g of ham fatback
4 bananas (without peel) in slices
1 can of cream of milk
1 tablespoon of wheat flour
Salt and black pepper to taste
Season the chicken with salt, pepper, garlic, onion, and vinegar
Let it rest for 1 hour
Melt the butter and glaze the chicken
Baste with orange, tomato juice, and hot water
Cook over low heat until the meat is tender
Remove the chicken pieces from the pan, let them cool slightly, and shred
Divide the ham slices in half and wrap each piece of chicken. Reserve
Strain the sauce that's left in the pan
Line a refrigerator dish with banana slices
Arrange the chicken over the bananas and reserve
Mix the strained sauce with cream of milk and add flour
Stir and pour over the chicken
Bake in a medium oven for about 15 minutes
Serve hot.
