Chicken Breast Recipes » Chicken Stew » Chicken Stew with Carrots, Pepper and Pineapple

Chicken Stew with Carrots, Pepper and Pineapple

Boneless chicken breast pieces, chopped carrots, chicken broth, chopped ginger root, brown sugar, soy sauce, allspice, and red pepper sauce added to slow cooker and cooked on low for 8 hours. Cornstarch and pineapple juice mixture stirred in along with pineapple chunks and bell pepper. Hot stew served over rice.

Ingredients -

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 Peeled Ginger Root
1 tablespoon Packed Brown Sugar
2 tablespoons Soy Sauce
1/2 teaspoon Ground Allspice
1/2 teaspoon Red Pepper Sauce
1 (8 ounces) can Pineapple Chunks in Juice, drained and juice reserved
1 tablespoon Cornstarch
1 Medium Bell Pepper, cut into 1-inch pieces

Preparation:

1. Add the chicken, carrots, broth, ginger, brown sugar, soy sauce, allspice and red pepper sauce to a 6 quart slow cooker.

2. Cover and cook for 7 to 8 hours on Low.

3. In a small bowl, whisk together the cornstarch and pineapple juice until smooth.

4. Slowly stir the cornstarch mixture into the chicken mixture.

5. Add the pineapple and bell pepper.

6. Cover, increase the temperature to High and cook for an additional 15 minutes.

7. Serve over hot rice.

Chicken Breast Recipe Tip
Roasting Chicken

	When roasting a chicken, always start with the breast side down on the roasting pan. This allows all the juices from the chicken to be captured by the chicken breasts, keeping them moist. When the chicken is turned over the juices can then be reincorporated into the rest of the chicken, leaving the entire chicken moist and juicy.

Chicken Breast Recipe Tip
Allspice

	Allspice is the berry of a plant native to Jamaica, the West Indies and parts of South America. Most allspice comes from Jamaica. The berries are cured and dried before being sold in whole form or powder. Allspice is available in most supermarkets in the spice section. Whole berries are dark reddish-brown with a delicious fragrance. Ground allspice is dark-brown color.

Chicken Breast Recipes