|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)|
|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.