| 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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