Chicken Stew with Peppers and Pineapples
Chicken Stew with Peppers and Pineapples
Rated 4.0 stars by 1 users
Cuisine
American
Servings
4
Cook Time
2-3 hours
Featuring Pineapple Papaya BBQ by Torchbearer Sauces & Original XXX-Garlic Seasoning Rub by Miners Mix.
Ricky Albright @iron_fire_cooking
Ingredients
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Pineapple Papaya BBQ by Torchbearer Sauces
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Original XXX-Garlic Seasoning Rub by Miners Mix
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1 lb Chicken Breasts (boneless, skinless, cut in 1½" cubes)
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4 medium Carrots (sliced into 1" pieces)
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½ cup Chicken Broth
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2 Tbsp Ginger Root (chopped)
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1 Tbsp Brown Sugar
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1 Tbsp Soy Sauce
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½ tsp Ground Allspice
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½ tsp Red Pepper Sauce
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8 oz can Pineapple Chunks (drained; reserve juice)
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1 Tbsp Cornstarch
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1 medium Green Bell Pepper (cut in 1" pieces)
Directions
Preheat your grill or smoker to 275 °F and prepare for indirect cooking.
Season the chicken cubes with Miners Mix XXX-Garlic Seasoning Rub.
Combine chicken, carrots, chicken broth, ginger root, sugar, soy sauce, allspice, and red pepper sauce in a braising dish.
Cover and cook for 2-3 hours.
Combine pineapple juice and cornstarch until smooth and stir into the chicken mixture.
Add the pineapple and green bell pepper.
Cover and increase grill temperature to 325 °F and cook for 15 minutes, or until slightly thickened.
Serve over cooked rice, adding Torchbearer’s Pineapple Papaya BBQ sauce to the top.
