Post by Deleted on Jan 17, 2019 21:11:57 GMT -5
Slow Cooker Pineapple Chicken
From: ricardocuisine.com "Cooking it Slow" (1/16/2019)
Note from Ricardo Cuisine: The slow cooker! It's the ultimate kitchen ally during the colder months. From warm stew to comforting desserts, there's absolutely noting your trusty slow cooker can't tackle!
Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Serves 6
Freezes well
Ingredients Sauce:
1 tablespoon (15 ml) cornstarch
1/4 cup (60 ml) chicken broth
2 tablespoons (30 ml) ketchup
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) pineapple or apricot jam
Ingredients Chicken:
2.2 lbs (1 kg) skinless/boneless chicken thighs, each cut into 2 pieces
2 tablespoons (30 ml) olive oil
2 cups (500 ml) fresh pineapple, cut into small 1/2 inch (1 cm) thick pieces
4 green onions, thinly slice (white & green parts separated)
1 tablespoon (15 ml) fresh ginger, finely chopped
2 garlic cloves, thinly sliced
1 red bell pepper, seeded & diced
1 cup (250 ml) sugar snap peas, each cut into three pieces
salt & pepper to taste
Directions Sauce:
1. In a bowl, dissolve the cornstarch in the broth.
2. Add the ketchup, soy sauce, rice vinegar, brown sugar & the pineapple (or apricot) jam.
3. Stir to combine. Set aside.
Directions Chicken:
1. In a large skillet over high heat, brown the chicken; a small portion at a time; into the oil.
2. Season to taste with salt & pepper. Place the chicken into the slow cooker as you go.
3. In the same skillet, brown the pineapple & the white parts of the onions with the ginger. Add oil, as needed.
4. Add the garlic to the skillet & cook for 1 minute.
5. Deglaze the skillet with the sauce & simmer for 1 minute. Pour the mixture over the chicken. Cover the slow cooker & cook on LOW for 4 hours.
6. Add the bell pepper, peas & the green part of the onions. Stir in. Cook, covered, for about 30 minutes on LOW temperature.
7. If the chicken was on WARM, make sure to set the slow cooker on HIGH before adding the vegetables. Count about 45 minutes for cooking.
8. Adjust the seasoning as desired.
9. Serve with hot cooked rice. Do not overwork the chicken when cooked, it tends to fall apart.
From: ricardocuisine.com "Cooking it Slow" (1/16/2019)
Note from Ricardo Cuisine: The slow cooker! It's the ultimate kitchen ally during the colder months. From warm stew to comforting desserts, there's absolutely noting your trusty slow cooker can't tackle!
Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Serves 6
Freezes well
Ingredients Sauce:
1 tablespoon (15 ml) cornstarch
1/4 cup (60 ml) chicken broth
2 tablespoons (30 ml) ketchup
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) pineapple or apricot jam
Ingredients Chicken:
2.2 lbs (1 kg) skinless/boneless chicken thighs, each cut into 2 pieces
2 tablespoons (30 ml) olive oil
2 cups (500 ml) fresh pineapple, cut into small 1/2 inch (1 cm) thick pieces
4 green onions, thinly slice (white & green parts separated)
1 tablespoon (15 ml) fresh ginger, finely chopped
2 garlic cloves, thinly sliced
1 red bell pepper, seeded & diced
1 cup (250 ml) sugar snap peas, each cut into three pieces
salt & pepper to taste
Directions Sauce:
1. In a bowl, dissolve the cornstarch in the broth.
2. Add the ketchup, soy sauce, rice vinegar, brown sugar & the pineapple (or apricot) jam.
3. Stir to combine. Set aside.
Directions Chicken:
1. In a large skillet over high heat, brown the chicken; a small portion at a time; into the oil.
2. Season to taste with salt & pepper. Place the chicken into the slow cooker as you go.
3. In the same skillet, brown the pineapple & the white parts of the onions with the ginger. Add oil, as needed.
4. Add the garlic to the skillet & cook for 1 minute.
5. Deglaze the skillet with the sauce & simmer for 1 minute. Pour the mixture over the chicken. Cover the slow cooker & cook on LOW for 4 hours.
6. Add the bell pepper, peas & the green part of the onions. Stir in. Cook, covered, for about 30 minutes on LOW temperature.
7. If the chicken was on WARM, make sure to set the slow cooker on HIGH before adding the vegetables. Count about 45 minutes for cooking.
8. Adjust the seasoning as desired.
9. Serve with hot cooked rice. Do not overwork the chicken when cooked, it tends to fall apart.
