Chicken stew w/pepper and pineapple
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boned and skinned chicken breast halves; cut up |
| 4 | mediums | Carrots; cut 1 inch pieces |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Gingerroot; finely chopped |
| (or 2 teaspoons ground ginger) | ||
| 1 | tablespoon | Packed brown sugar |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Red pepper sauce |
| 1 | tablespoon | Cornstarch |
| 1 | 8 1/4 oz can pineapple chunks in juice, drained, reserve juice | |
| 1 | medium | Red bell pepper (1 cup); cut 1 inch pieces |
| Hot cooked rice; optional | ||
Directions
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to 8 hours or until vegetables are tender and chicken is no longer pink in the center. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting for about 15 minutes (I put in the green pepper about 45 minutes before the stew is done.) or until slightly thickened and bubbly.
Serve with rice.
Posted to FOODWINE Digest 12 Sep 96 Date: Thu, 12 Sep 1996 14:19:58 -0400 From: Laura Hunter <LHunter722@...>