Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up3 tablespoons canola oil, divided3/4 cup chopped onion2 garlic cloves, minced3 medium tomatoes, peeled and chopped3 cups fresh or canned pineapple chunks1 can (8 ounces) sliced water chestnuts, drained1/4 cup pineapple juice1 hot red pepper (4-1/2 to 5 inches), seeded and chopped3/4 teaspoon salt1/4 teaspoon pepper1/2 pound fresh snow peas1 tablespoon minced chivesHot cooked rice
Preparation
In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice.
