TROPICAL CHICKEN

TROPICAL CHICKEN
Ingredients
•1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
•3 tablespoons canola oil, divided
•3/4 cup chopped onion
•2 garlic cloves, minced
•3 medium tomatoes, peeled and chopped
•3 cups fresh or canned pineapple chunks
•1 can (8 ounces) sliced water chestnuts, drained
•1/4 cup pineapple juice
•1 red hot pepper (4-1/2 to 5 inches), seeded and chopped
•3/4 teaspoon salt
•1/4 teaspoon pepper
•1/2 pound fresh snow peas
•1 tablespoon minced chives
•Hot cooked rice
Directions
•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. Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 451 calories, 24 g fat (6 g saturated fat), 102 mg cholesterol, 396 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein