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  • Chicken Stew With Pepper And Pineapple (Adapted)

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    Chicken Stew With Pepper And Pineapple (Adapted)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb boneless skinless chicken thigh pcs cut into 1-1/2" pieces
    • 4 med carrots cut in 1" pcs
    • 1/2 c. fat-free chicken broth *2
    • 2 Tbsp. grated ginger root *3
    • 1 Tbsp. sugar substitute *4 (Sugar Twin Brown)
    • 2 Tbsp. light soy sauce *5
    • 1/2 tsp grnd allspice
    • 1/2 tsp warm sauce (red pepper)
    • 8 ounce pineapple chunks in juice (1 can) liquid removed and juice reserved
    • 1 Tbsp. cornstarch
    • 1 med green bell pepper cut in 1" pcs*6
    • 1 med red bell pepper cut into 1" pcs
    • 2 c. cooked brown rice

    Directions

    1. MiX all ingredients except pineapple, cornstarch and bell pepper in 3-1/2 to 6 qt slow cooker.
    2. COVER and cook on low heat setting 7 to 8 hrs (or possibly high heat setting 3 to 4 hrs) or possibly till vegetables are tender and chicken is no longer pink in center.
    3. MIX reserved pineapple juice and cornstarch till smooth; gradually stir into chicken mix. Stir in pineapple and bell peppers.
    4. COVER and cook on high heat setting about 15 min or possibly till slightly thickened.
    5. SERVE over rice.
    6. NOTES : Note 1: Recipe called for skinless, boneless chicken breast, I found which the breast meat was dry, whereas the thighs were moist. Note 2: Called for regular chicken broth. Note 3: Called for minced not chopped gingerroot, recipe also calls for 1 tsp. grnd ginger if fresh not available. Note 4: Called for packed brown sugar. Note 5: Called for regular brown sugar. Note 6: I added an extra green pepper. WW Points = 8

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