Chicken Stew with Peppers and Pineapples
Chicken Stew with Peppers and Pineapples
Rated 5.0 stars by 1 users
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
Pineapple Papaya BBQ by Torchbearer Sauces
Original XXX-Garlic Seasoning Rub by Miners Mix
1 lb Chicken Breasts (boneless, skinless, cut in 1½" cubes)
4 medium Carrots (sliced into 1" pieces)
½ cup Chicken Broth
2 Tbsp Ginger Root (chopped)
1 Tbsp Brown Sugar
1 Tbsp Soy Sauce
½ tsp Ground Allspice
½ tsp Red Pepper Sauce
8 oz can Pineapple Chunks (drained; reserve juice)
1 Tbsp Cornstarch
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.
