Vintage Recipe--Mexican Chicken with Fruits

4 pound chicken, cut up
2 cups boiling water
2 Tbsp chili powder
1/4 tsp pepper
1/4 tsp cinnamon
2 Tbsp grated onion
1 tsp salt
1/4 cup fat or drippings
2 cups unsweetened pineapple juice--canned or frozen
2 cups pineapple chunks--canned or frozen
2 fully ripe bananas, sliced lengthwise
1 ripe avocado, sliced
1/2 pound white grapes

Put chicken in a deep kettle; add next 7 ingredients. Cover; simmer for 1 hour. Remove chicken from broth. Reserve broth. Heat fat in a skillet. Brown chicken on all sides; arrange in baking pan. Add pineapple juice to broth; heat and pour over chicken. Arrange pineapple chunks over chicken. Bake in 375 degree oven for 30 minutes. Lift chicken and fruit into a serving dish; garnish with the remaining fruit. Serve gravy separately. Makes 6 servings.

CHICKEN ESPAGNOLE: Put a cut-up chicken in kettle. Heat 1/4 cup fat; blend in 1/2 cup flour. Add 3/4 cup ketchup, 3 cups water, 1 tsp salt, dash of Tabasco, juice of 1 lemon. Bring to a boil and pour over the chicken. Cover and simmer for 3 hours. Makes 6 servings.