Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler fryer chicken (3-1/2 to 4
1 lb ) -- cut up
3 Tablespoons cooking oil -- divided
3/4 cup chopped onion
2 cloves garlic -- minced
3 medium tomatoes -- peeled and chopped
3 cups pineapple chunks -- fresh or canned
1/4 cup pineapple juice
1 hot red pepper -- seeded and chopped
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounces waterchestnuts, canned, sliced --
drained
1/2 pound fresh snow peas
1 Tablespoon fresh chives -- chopped
hot cooked rice
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.
