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Chicken With Pineapple and Vegetables
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Description
A rich stew with chicken and vegetables that adhere to the definition of comfort food with warm and sweet spices, yet still low-fat and healthy!
Ingredients
- 4 pieces Chicken Drumsticks
- 8 whole New Potatoes
- 2 whole Carrots, Sliced Into Large 1 ½ Inch Chunks
- 10 whole Pearl Onions
- 1 can (20 Oz.) Light Crushed Pineapple
- 2 Tablespoons Cinnamon
- 2 teaspoons Pumpkin Spice
- 1 Tablespoon Turmeric
- 1 Tablespoon Curry Powder
- 1 teaspoon Mace
- ½ teaspoons Cloves
- 2 teaspoons Cayenne Pepper, For An Extra Kick Of Spiciness
- 2 cups Chicken Broth
- Olive Oil Spray
Preparation
1. Put a Dutch Oven on the stove on high and lightly spray with olive oil.
2. When the pot heats up, throw in the vegetables and saute for 5 minutes.
3. Remove the skin from the chicken pieces and add the skinless chicken to the pot. Scald each piece on both sides.
4. Add all the spices in and stir well.
5. Pour in the contents of the pineapple can and fill the empty can with chicken broth and add to the pot.
6. When the liquid is boiling, turn down the heat to low and cover the pot. Let it cook for 40 minutes.
Serve with a light green salad. Bon appétit.
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mixedlovers on 1.5.2010
A very different dish for my taste buds. There were “yummy” -ies all around the dinner table tonight but it wasn’t a stunner for us. I only used 1tbl cinnamon any more and I don’t think I could have eaten this at all. I put in six drums sticks and I added two stalks of celery. There was more than enough of the sauce and mixture to go around for the extra sticks and veggies.