Chicken Stew with Pepper and Pineapple Chef John Recipes

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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 : 4 M	Ready in :

Notes :

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