Name: Tropical Chicken
Ingredients: 1 Broiler fryer chicken; (3-1/2 to 4; 1 lb ); cut up; 3 tb Cooking oil; divided; 3/4 c Chopped onion; 2 Cloves garlic; minced; 3 md Tomatoes; peeled and chopped; 3 c Pineapple chunks; fresh or canned; 1/4 c Pineapple juice; 1 Hot red pepper; seeded and chopped; 3/4 ts Salt; 1/4 ts Pepper; 8 oz Waterchestnuts; canned, sliced,; Drained; 1/2 lb Fresh snow peas; 1 tb Fresh chives; chopped; Hot cooked rice

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Tasteofhome	6	servings

INGREDIENTS

1		Broiler fryer chicken; (3-1/2 to 4
1	lb	); cut up
3	tb	Cooking oil; divided
3/4	c	Chopped onion
2		Cloves garlic; minced
3	md	Tomatoes; peeled and chopped
3	c	Pineapple chunks; fresh or canned
1/4	c	Pineapple juice
1		Hot red pepper; seeded and chopped
3/4	ts	Salt
1/4	ts	Pepper
8	oz	Waterchestnuts; canned, sliced,
		Drained
1/2	lb	Fresh snow peas
1	tb	Fresh chives; chopped
		Hot cooked rice

INSTRUCTIONS

In a skillet over medium heat, brown the chicken in 2 Tablespoon of oil;
remove and set aside. In the same skillet, saut onion and garlic in
remaining oil until tender. Add tomatoes, pineapple, pineapple juice, red
pepper, salt and pepper and water chestnuts. Return chicken to the pan;
bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and
chives; cover and simmer for 10-15 minutes or until peas are tender and
chicken juices run clear. Thicken pan juices if desired. Serve over rice.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
Converted by MM_Buster v2.0l.

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