Chicken Stew with Pepper and Pineapple35 Reviews
“This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results.” - by CORWYNN DARKHOLME
Original recipe yields 4 servings
- Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in 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 about 15 minutes longer or until slightly thickened and bubbly.
Amount Per Serving (4 total)
- 249 cal
- 2 g
- 28.6 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"Very good but I cooked on stovetop. I cut up 3 chicken breast halves cut in bite size pieces and sauted in 1/2 stick marg. used only 3c. carrots parboiled,used 1 1/2 tsp. instant boullion with 1 1/2..." See more c. water. I didn't have gingeroot,so I used 1/2 tsp. ginger powder. Increased hot pepper to 1 tsp. Used lg.can pineapple and put 3 T. cornstarch in juice. Cooked for 20 min. Yum!"
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