Crockpot Chicken Stew With Pepper And Pineapple - Serves 4 Ingredients
1 pounds boneless -- skinless chicken breasts, cut into 1 1/2-inch pieces 4 medium carrots -- cut into 1-inch pieces 1/2 cup chicken broth 2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger 1 tablespoons packed brown sugar 2 tablespoons soy sauce 1/2 teaspoons ground allspice 1/2 teaspoons red pepper sauce 1 can (8 ounces) pineapple chunks in juice -- drained and juice reserved 1 tablespoons cornstarch 1 medium bell pepper -- cut into 1-inch pieces Instructions Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart crockpot. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Makes 4 servings Recipe Notes The yummy gingery-flavored sauce is delicious! To be sure you get every last drop, spoon the stew over hot cooked rice. To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews. Recipe By: Richard Lee Hollbrook _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
