chicken stew with pepper and pineapple
 
prep: 20 min; cook: low 7 to 8 hr or high 3 to 4 hr; finish: high 15 min 
 
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. 
 
 
1 lb.  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 Tbsp  finely chopped gingerroot or 1 teaspoon ground ginger
1 Tbsp  packed brown sugar
2 Tbsp  soy sauce
1/2 tsp  ground allspice
1/2 tsp  red pepper sauce
1 can  (8 ounces) pineapple chunks in juice, drained and juice reserved
1 Tbsp  cornstarch
1 medium  bell pepper, cut into 1-inch pieces
 
mix all ingredients except pineapple, cornstarch and bell pepper 
in 3 1/2- to 6-quart slow cooker. 
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 
 
  nutritional info per 1 serving: 225 calories (30 calories from fat);
4 fat (1 g saturated); 70 mg cholesterol; 690 mg sodium;
24 carbohydrate (3 g dietary fiber); 27 g protein.
 
 
 
 
 
 
(ID: 78089) Mirror: rec.food.recipes: Sun, Oct 19, 2003


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