Saturday, August 20, 2005
[ world famous recipes ] Chicken Stew with Pepper and Pineapple
Chicken Stew with Pepper and Pineapple
This is a sweet and savory stew; it is best served over mounds of hot
cooked rice, try basmati rice for best results.
Yield: 4 Servings
Ingredients:
1 skinless, boneless chicken breast halves - cut into cubes
4 cups carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon hot pepper sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks, juice reserved
1 red bell pepper, diced
Directions:
Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce,
allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover
and cook on low heat setting 7 to 8 hours or until vegetables are tender and
chicken is no longer pink in 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 about 15 minutes longer or until slightly thickened and
bubbly.
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