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  Broiler-fryer 4 Pound, cut up
  Cooking oil 3 Tablespoon, divided
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Tomatoes 3 Medium, peeled and chopped
  Pineapple chunks 3 Cup (48 tbs) (Fresh Or Canned)
  Pineapple juice 1⁄4 Cup (4 tbs)
  Hot red pepper 1 , seeded and chopped (4-1/2 To 5 Inches)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Fresh snow peas 1⁄2 Pound
  Chopped fresh chives 1 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)

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.

Recipe Summary

Side Dish

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