Ingredients
| 1 (3-1/2) | broiler fryer chicken, cut up | | 3 tbsp. | cooking oil, divided | | 3/4 cup | chopped onion | | 2 cloves | garlic, minced | | 3 | md. tomatoes, peeled and chopped | | 3 cups | pineapple chunks, fresh or | | canned | | 1/4 cup | pineapple juice | | 1 | hot red pepper, seeded and chopped | | 3/4 tsp. | salt | | 1/4 tsp. | pepper | | 1 can (8 oz.) | sliced waterchestnuts, drained | | 1/2 lb. | fresh snow peas | | 1 tbsp. | fresh chives, chopped | | Hot cooked rice |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a skillet over medium heat, brown the chicken in 2 Tablespoon of oil; remove and set aside. In the same skillet, sauté onion and garlic inremaining oil until tender. Add tomatoes, pineapple, pineapple juice, red pepper, salt and 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 tenderand chicken juices run clear. Thicken pan juices if desired. Serve over rice.
Similar Recipes
chicken, tropical chicken