Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ground ginger)
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
1 8 1/4 oz can pineapple chunks in juice, drained, -- reserve juice
1 medium red bell pepper (1 cup) -- cut 1 inch pieces
Hot cooked rice -- optional
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and
pepper sauce in a crockpot. 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. Mix cornstarch and reserved pineapple juice; gradually stir into
chicken mixture. Stir in pineapple and bell pepper. 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 slightly thickened and bubbly. Serve with
rice.
