Tropical Chicken Recipe
Ingredients
| 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up | ||
| Cooking oil | 3 Tablespoon, divided | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Tomatoes | 3 Medium, chopped | |
| Pineapple chunks | 3 Cup (16 tbs), canned | |
| Pineapple juice | 1/4 Cup (16 tbs) | |
| Hot red pepper | 1 To taste, seeded and chopped | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water chestnuts | 1 Can (10oz), drained | |
| 1/2 pound fresh snow peas | ||
| Chives | 1 Tablespoon, chopped | |
| Hot cooked rice | ||
Directions
In a skillet over medium heat, brown the chicken in 2 tablespoons of oil; remove and set aside.
In the same skillet, saute the onion and garlic in remaining oil until tender.
Add tomatoes, pineapple, pineapple juice, red pepper, salt, pepper and water chestnuts.
Return chicken to the pan; bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear.
Thicken pan juices if desired.
In the same skillet, saute the onion and garlic in remaining oil until tender.
Add tomatoes, pineapple, pineapple juice, red pepper, salt, pepper and water chestnuts.
Return chicken to the pan; bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear.
Thicken pan juices if desired.
Chef
