Chicken and Fruit Stew (Tapado de Pollo)

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.