Chicken Stew W/pepper and Pineapple
| Yield: | 4 Servings |
| Categories: | Soups, Stews |
| 1 | lb | Boned and skinned chicken breast halves; cut up |
| 4 | md | Carrots; cut 1 inch pieces |
| 1/2 | c | Chicken broth |
| 2 | tb | Gingerroot; finely chopped |
| (or 2 teaspoons ground ginger) | ||
| 1 | tb | Packed brown sugar |
| 2 | tb | Soy sauce |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Red pepper sauce |
| 1 | tb | Cornstarch |
| 1 | 8 1/4 oz can pineapple chunks in juice, drained, reserve juice | |
| 1 | md | Red bell pepper (1 cup); cut 1 inch pieces |
| Hot cooked rice; optional |
Advertisement