Gumbo de Pollo

In a saucepan:
4 T butter
1 onion, finely chopped
2 cups tomatoes
4 chicken bouillon cubes
1 cup okra slices
1 tsp salt
¼ tsp pepper
½ cup green peppers, chopped

Bring to a boil and simmer for 30 minutes.

Pollo Comayagua

2 lbs chicken, cut in pieces
2 T shortening
1 can tomato soup
1/3 cup water
¼ cup chopped onion
1 clove garlic, minced
1 tsp. curry powder
¼ tsp. thyme

In a skillet, brown chicken in shortening, pour off fat. Add soup, water, onion, garlic, curry and thyme. Cover; cook over low heat for 45 minutes or until tender. Stir occasionally. Serve with side dishes of fresh coconut and raisins.

Arroz con Pollo

1 lg chicken, cut in pieces
2 T oil
2 cloves garlic, minced
1 green pepper, chopped
4 tomatoes, quartered
2 onions, chopped
4 cups boiling water
1 cup rice
Salt and pepper

Brown chicken in oil. Remove and brown garlic, onions, and pepper. Return chicken and add tomatoes. Pour in rice and add boiling water. Cook for about an hour or until all the water evaporates.

Honduran Fried Chicken

chicken with or without bones, in chunks

1 freshly squeezed orange (do NOT use store bought orange juice)

soy sauce

curry

salt

cumin

cayenne pepper

oregano

garlic, minced

celery, diced

onions, diced

peppers, diced

tomatoes, diced

Prepare all the vegetable and add to a large bowl.

Rinse chicken, cut into chunks, pierce each chicken all over with a fork. (Great way to relieve tension, lol!) Place chicken in the vegetable bowl.

Add seasonings. Mix well and marinate for however long you desire.

Place about a quarter inch of oil in the bottom of a hot skillet. Cook over medium heat turning frequently until cooked through.

This chicken is great served with rice, mashed potatoes, tortillas, or whatever you like.