Tropical Chicken

Name: Tropical Chicken
Ingredients: 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; 3 tablespoons canola oil, divided; 3/4 cup chopped onion; 2 garlic cloves, minced; 3 medium tomatoes, peeled and chopped; 3 cups fresh or canned pineapple chunks; 1 can (8 ounces) sliced water chestnuts, drained; 1/4 cup pineapple juice; 1 hot red pepper (4-1/2 to 5 inches), seeded and chopped; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 pound fresh snow peas; 1 tablespoon minced chives; Hot cooked rice

14 ingredients

3 steps

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 tablespoons canola oil, divided
3/4 cup chopped onion
2 garlic cloves, minced
3 medium tomatoes, peeled and chopped
3 cups fresh or canned pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup pineapple juice
1 hot red pepper (4-1/2 to 5 inches), seeded and chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh snow peas
1 tablespoon minced chives
Hot cooked rice

Directions

1

In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
2

In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
3

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. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.