Curried Chicken Stew
|Canned unsweetened pineapple tidbits||20 Ounce, undrained (1 can)|
|Skinned boned chicken breast halves||16 Ounce, cut into 1 inch pieces (4 pieces, 4 ounce each)|
|Cracked pepper||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Granny smith apple||1 , peeled, cored and diced|
|All purpose flour||2 Tablespoon|
|Coconut extract||3⁄4 Teaspoon|
|Hot cooked long grain rice||4 Cup (64 tbs) (cooked without salt or fat)|
|Raisins||1⁄4 Cup (4 tbs)|
Drain pineapple, reserving juice.
Set pineapple aside.
Sprinkle chicken with cracked pepper.
Coat a large nonstick skillet with cooking spray,place over medium-high heat until hot.
Add chicken, and saute until browned, stirring frequently.
Drain well on paper towels.
Wipe pan drippings from skillet with a paper towel.
Add onion, red pepper, and curry powder to skillet saute 5 minutes or until tender.
Return chicken to skillet.
Add reserved pineapple juice, apple juice, 4 cups water, and salt bring to a boil.
Cover, reduce heat, and simmer 45 minutes.
Stir in reserved pineapple and apple.
Combine flour and 2 Tablespoons water, stir until smooth.
Stir into chicken mixture in skillet.
Cook over medium heat until Thickened and bubbly.
Stir in extract.
Place 1/2 cup rice in each of 8 individual bowls.
Ladle stew evenly over rice, and sprinkle each serving with 1 1/2 teaspoons raisins.