Pineapple Chicken Stew
When you and I think of stew, we are probably thinking cubed beef, chunks of potatoes and carrots, and a thick gravy. This stew is chicken, pineapple, red bell pepper. On my to cook list.
Ingredients
- 500 grams chicken breast, boneless and skinless, cut into 1 inch pieces
- 250 grams pineapple, canned, retain the juice
- 1 red bell pepper, chopped
- 1 tablespoon brown sugar, packed
- 1 tablespoon ginger, peeled and minced
- 1/2 teaspoon allspice
- 1 teaspoon cayenne pepper
- 2 tablespoons soy sauce
- 1/2 cup chicken stock, fresh or from the powder
- 2 tablespoons corn starch
Instructions
- In your slow cooker, add all the ingredients except the corn starch and pineapple juice. Mix together and cook on Low setting 8 hours or High setting for 4 hours. When cooking on Low setting, check at the 5 hour mark, temps can vary in slow cookers.
- When the chicken is cooked all the way through, and the bell peppers are tender, mix the reserved pineapple juice with the corn starch in a small bowl until smooth, pour this mixture into the slow cooker and stir. Increase the heat to High setting and cook for 15 more minutes. Serve over white rice or pasta. Steamed broccoli or spinach would be a good side.
Notes
Chicken would be about 30 Baht for 500 grams. For 4 servings, this is about 22 cents per serving, even less for 6.
Adapted from an internet recipe.
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