Chicken Stew with Pepper and Pineapple
Source of Recipe
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1 pound boneless skinless chicken breast halves, in 1 1/2" cubes
4 carrots, in 1" chunks
1/2 cup chicken broth
1 tablespoon ginger root, finely chopped, or 1 teaspoon ground
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
8 ounce can pineapple chunks in juice, drained/juice reserv
1 medium red bell pepper, in 1" chunks (1 cup)
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce,
allspice and pepper sauce in 3 1/2-4 quart Crock Pot lsow cooker.
Cover and cook on Low heat setting 7-8 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 15m inutes longer or until slightly thickened and
bubbly. Serves 4.
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