🫙 From the Spice Rack
Chicken Stew w/Pepper & Pineapple
1 pound boned and skinned chicken breast halves -- cut up 4 medium carrots -- cut 1 inch pieces 1/2 cup chicken broth 2 tablespoons gingerroot -- finely chopped (or 2 teaspoons gro...
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Ingredients8 items
Ingredients
- 1poundboned and skinned chicken breast halves -- cut up
- 4medium carrots -- cut 1 inch pieces
- 1/2cupchicken broth
- 2tablespoongingerroot -- finely chopped
- 2tablespoonsoy sauce
- 1/2teaspoonground allspice
- 1/2teaspoonred pepper sauce
- 1tablespooncornstarch
Directions
- 1
1 pound boned and skinned chicken breast halves -- cut up 4 medium carrots -- cut 1 inch pieces 1/2 cup chicken broth 2 tablespoons gingerro
- 2
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
- 3
Mix cornstarch and reserved pineapple juice
- 4
gradually stir into chicken mixture
- 5
Stir in pineapple and bell pepper
- 6
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 slig
- 7
Serve with rice.