When you think of stew, is a hearty pot filled with beef, potatoes, and vegetables the first thing that comes to mind? Well, if a mid-week meal with red meat sounds too heavy, then this delightful, sweet and spicy chicken stew is just the thing to break up the monotony. It's also a great way to make a leaner meal with less cholesterol and saturated fat.
If you aren't a fan of spicy dishes, you can always leave out the cayenne pepper and reduce the ginger by half. That will still leave enough of complexity to brighten up the flavors but without all the heat.
Pineapple chicken stew
Uploading...
Cooktop Cove
Preparation Time: 20 minutes
Total Time: 3 hours, 50 minutes
Serves: 4-6
Ingredients
1 lb. boneless, skinless chicken breasts, cubed into 1" pieces
8 ounces pineapple chunks, canned, drained and juice reserved
1 red bell pepper, seeded and cut into 1" pieces
1 green bell pepper, seeded and cut into 1" pieces
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon light brown sugar, packed
1 tablespoon chopped ginger
1/2 teaspoon allspice
1 teaspoon cayenne pepper (optional)
2 tablespoons soy sauce
1/4 cup chicken broth
2 tablespoons corn starch
1/4 cup of warm water
Directions
1. In a 6-quart slow cooker, add the chicken breast, pineapple chunks, red and green bell peppers and onion.
2. In a medium bowl, mix together reserved pineapple juice, garlic, brown sugar, ginger, allspice, cayenne pepper, soy sauce, and broth. Pour over the chicken and veggies in the slow cooker. Toss to coat all the ingredients.
3. Cover and cook on low for 3 hours.
4. Mix the cornstarch with warm water until smooth. Stir into slow cooker, cover and cook on high for 30 minutes, to thicken the sauce.
Serve over rice.
