Chicken Stew With Pepper And Pineapple Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

Steps:

• Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crock pot.
• Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth and stir gradually into chicken.
• Stir in pineapple and bell pepper.
• Cover and cook on high about 15 minutes or until slightly thickened.
• Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.

Steps:

• Mix all ingredients except pineapple and cornstarch in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple.
• Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.

Steps:

• 1. Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart slow cooker.
• 2. Cover and cook on low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.
• 3. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture.
• 4. Stir in pineapple and bell pepper.
• 5. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
• 6. NOTE: One teaspoon ground ginger may be substituted for fresh ginger root.

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.