Chicken Stew
Chicken Stew is an impressive dinner. Made with 1 1/2 lb. raw chicken breasts without skin, 2 tbsp. canola oil, 1 medium minced garlic clove, 2 c. water and 8 oz. canned pineapple in heavy syrup, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cut chicken into 1-inch cubes.
In large skillet, saute chicken and garlic in oil until chicken is partially cooked.
Drain pineapple, reserving syrup.
Stir in 2 cups water, reserved pineapple syrup, rice, vinegar, brown sugar, soy sauce, salt, ginger and pepper.
Bring to a boil.
Reduce heat; cover and simmer 12 minutes or until rice is almost tender.
Cut green and red peppers into 1-inch pieces; add pineapple chunks.
Combine 3 tablespoons cold water and cornstarch; quickly stir into stew mixture.
Bring to a boil.
Reduce heat; cover and simmer an additional 10 to 15 minutes or until rice and green pepper are tender.
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