From "The Book of Latin American Cooking," by Elisabeth Lambert Ortiz
Season
a 3 lb chicken, quartered, or 3lbs of chicken parts
with
1/4 c lemon juice
2 t salt
Heat
3T butter
in a flameproof casserole and stir in
1 medium onion, grated
2 tomatoes, peeled, seeded, and chopped (or one 15oz can diced tomatoes)
1/8t sugar
Add
(the chicken pieces and their liquid)
Simmer 5 min, uncovered, turning the chicken pieces once.
Add
1 c dry white wine
cover the casserole, and simmer until chicken is tender, about 45 min.
Meanwhile, heat
1/4c vegetable oil
in a skillet and saute
6 ripe bananas, peeled and halved, lengthwise
until they are lightly browned on both sides.
Preheat oven to 400.
Arrange the bananas, cut side down, atop the chicken pieces, and sprinkle them with
1 c grated Parmesan cheese
Dot with
1 T butter, cut into small bits
Place in oven and bake until cheese is lightly browned, about 10 min. Serve with white rice.