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| Chicken Stew with Pepper and Pineapple |
This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results.
Ingredients :
- 1 pound skinless, boneless chicken breast halves - cut into cubes
- 4 cups carrots, cut into 1 inch pieces
- ½ cup chicken broth
- 1 tablespoon minced fresh ginger root
- 1 tablespoon packed brown sugar
- 2 tablespoons soy sauce
- ½ teaspoon ground allspice
- ½ teaspoon hot pepper sauce
- 1 tablespoon cornstarch
- 1 (8 ounce) can pineapple chunks, juice reserved
- 1 red bell pepper, diced
Instructions :
| Prep : | Cook : 4M | Ready in : |
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Notes :
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