| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boned and skinned chicken breast halves; cut up |
| 4 |
md |
Carrots; cut 1 inch pieces |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Gingerroot; finely chopped |
|
|
(or 2 teaspoons ground ginger) |
| 1 |
tb |
Packed brown sugar |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Red pepper sauce |
| 1 |
tb |
Cornstarch |
| 1 |
|
8 1/4 oz can pineapple chunks in juice, drained, reserve juice |
| 1 |
md |
Red bell pepper (1 cup); cut 1 inch pieces |
|
|
Hot cooked rice; optional |
INSTRUCTIONS
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice
and pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to
8 hours or until vegetables are tender and chicken is no longer pink in the
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 for about 15 minutes (I put in the green pepper about 45
minutes before the stew is done.) or until slightly thickened and bubbly.
Serve with rice.
Posted to FOODWINE Digest 12 Sep 96
Date: Thu, 12 Sep 1996 14:19:58 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”