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<blockquote data-quote="moreluck" data-source="post: 2565597" data-attributes="member: 1246"><p>Chicken Stew with Peppers and Pineapple</p><p></p><p>PREP: 20 min; COOK: Low 7 to 8 hr OR High 3 to 4 hr; FINISH: High 15 min</p><p></p><p>The yummy gingery-flavored sauce is delicious! To be sure you get</p><p>every last drop, spoon the stew over hot cooked rice. To make this</p><p>great stew extra-special, just sprinkle with sliced green onions</p><p>and toasted coconut or chopped peanuts or cashews.</p><p></p><p></p><p>1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces</p><p>4 medium carrots, cut into 1-inch pieces</p><p>1/2 cup chicken broth</p><p>2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger</p><p>1 tablespoon packed brown sugar</p><p>2 tablespoons soy sauce</p><p>1/2 teaspoon ground allspice</p><p>1/2 teaspoon red pepper sauce</p><p>1 can (8 ounces) pineapple chunks in juice, drained and juice reserved</p><p>1 tablespoon cornstarch</p><p>1 medium bell pepper, cut into 1-inch pieces</p><p></p><p></p><p>1. Mix all ingredients except pineapple, cornstarch and bell pepper</p><p>in 3 1/2- to 6-quart slow cooker.</p><p></p><p>2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting</p><p>3 to 4 hours) or until vegetables are tender and chicken is no longer</p><p>pink in center.</p><p></p><p>3. Mix reserved pineapple juice and cornstarch until smooth; gradually</p><p>stir into chicken mixture. Stir in pineapple and bell pepper.</p><p></p><p>4. Cover and cook on high heat setting about 15 minutes or until</p><p>slightly thickened.</p><p></p><p>Makes 4 servings</p></blockquote><p></p>
[QUOTE="moreluck, post: 2565597, member: 1246"] Chicken Stew with Peppers and Pineapple PREP: 20 min; COOK: Low 7 to 8 hr OR High 3 to 4 hr; FINISH: High 15 min The yummy gingery-flavored sauce is delicious! To be sure you get every last drop, spoon the stew over hot cooked rice. To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews. 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 4 medium carrots, cut into 1-inch pieces 1/2 cup chicken broth 2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger 1 tablespoon packed brown sugar 2 tablespoons soy sauce 1/2 teaspoon ground allspice 1/2 teaspoon red pepper sauce 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved 1 tablespoon cornstarch 1 medium bell pepper, cut into 1-inch pieces 1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. 3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper. 4. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Makes 4 servings [/QUOTE]
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