Salmon with Lentils

Directions for: Slow Cooker Pineapple Chicken

Ingredients

Sauce

1 Tbsp (15 mL) cornstarch

cup (60 mL) chicken broth

2 Tbsp (30 mL) ketchup

2 Tbsp (30 mL) soy sauce

2 Tbsp (30 mL) rice vinegar

2 Tbsp (30 mL) brown sugar

2 Tbsp (30 mL) pineapple or apricot jam

Chicken

2 lbs (1 kg) skinless and boneless chicken thighs, each cut into two pieces

2 Tbsp (30 mL) olive oil

2 cups (500 mL) fresh pineapple, cut into small 1/2-inch (1 cm)-thick pieces

4 green onions, thinly sliced (white and green separated)

1 Tbsp (15 mL) fresh ginger, finely chopped

2 cloves garlic, thinly sliced

1 red bell pepper, seeded and diced

1 cup (250 mL) sugar snap peas, each cut into three pieces

Salt and pepper

Directions

Sauce

1. In a bowl, dissolve the cornstarch in the broth. Add the remaining ingredients and stir to combine. Set aside.

Chicken

1. In a large skillet over high heat, brown the chicken, a small portion at a time, into the oil. Season with salt and pepper. Place the chicken in the slow cooker as you go.

2. In the same skillet, brown the pineapple and the white part of the onions with the ginger. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze the skillet with the sauce and simmer for 1 minute. Pour over the chicken. Cover and cook on low for 4 hours.

3. Add the bell pepper, peas, and green onions. Stir in. Cook, covered, for about 30 minutes on low temperature. 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. Adjust the seasoning.

4. Serve with rice. Do not overwork the chicken when cooked, it tends to fall apart.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Chicken, Fruit, Main, Slow Cook, Vegetables