1 tablespoon olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 small (8 ounce) can cream-style corn
2 tablespoons lemon juice
1 1/2 tablespoons grated lemon zest
1 (4 pound) whole chicken, cut into pieces
1 (10 ounce) can condensed cream of chicken soup
1 quart chicken broth
2 tablespoons brown sugar
1 tablespoon beef bouillon powder
1 teaspoon dried rosemary
1 tablespoon grated lemon zest
salt and pepper to taste
Heat olive oil in a large skillet over medium high heat. Saute onion and green pepper until tender, about 7 minutes. Stir in cream-style corn, lemon juice, lemon zest and lemon zest. Stirring constantly, cook over medium heat 1 minute or until corn mixture is thickened.
Add lime-lime soda and chicken broth; heat until boiling, about 10 minutes. Cover and reduce heat to low. Stir in brown sugar, beef bouillon powder, rosemary, lemon zest, salt and pepper. Cover and simmer for 5 to 10 minutes, until chicken is cooked through and no longer pink. Serve over rice and vegetables and garnish with sliced banana.