Recipe - Chicken Stew Wpepper And Pineapple

1 pound Boned and skinned chicken
breast halves; cut up
4 md Carrots; cut 1 inch pieces
One half cup Chicken broth
2 tablespoon Gingerroot; finely chopped
(or 2 teaspoons ground
ginger)
1 tablespoon Packed brown sugar
2 tablespoon Soy sauce
One half teaspoon Ground allspice
One half teaspoon Red pepper sauce
1 tablespoon Cornstarch
1 8 One fourth ounce can pineapple
chunks in juice, drained,
reserve juice
1 md Red bell pepper (1 cup);
cut 1 inch pieces
Hot cooked rice; optional

Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice
and pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to
8 hours or until vegetables are tender and chicken is no longer pink in the
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 for about 15 minutes (I put in the green pepper about 45
minutes before the stew is done.) or until slightly thickened and bubbly.
Serve with rice.
Posted to FOODWINE Digest 12 Sep 96

Date: Thu, 12 Sep 1996 14:19:58 0400

From: Laura Hunter LHunter722@AOL.COM