Chicken Stew with Pepper and Pineapple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results. Ingredients:
1 pound 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:
1. 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.
2. 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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