CHICKEN PINEAPPLE STEW
Plain rice is all you need to enjoy this delicious chicken dish.
1 whole chicken, cut into serving pieces and seasoned with salt and pepper
3 tablespoons vegetable oil
2 tablespoons sesame oil
1 red bell pepper, seeded and cut into chunks
1 tablespoon minced garlic
1 medium onion, chopped
1 tablespoon minced fresh ginger or 1 teaspoon dried ginger
2 tablespoons fish sauce (patis)
1 can (20 oz) pineapple chunks, with syrup/juice
4 small red potatoes, peeled and halved
2 medium carrots, peeled and cut into chunks
2 stalks celery, chopped in large pieces
1 small can evaporated milk (3/4 cup)
1/4 block of medium cheddar cheese, grated
Heat the vegetable oil in a wok and place chicken pieces in a single layer (may have to do 3 batches) and cook until golden brown, about 3 minutes. Flip the chicken and cook the other side until golden brown also. Transfer to a plate. Discard oil and wipe wok clean with a paper towel.
In the same wok, heat the sesame oil over high heat. Add the bell pepper chunks, and sauté for 3 minutes, or until the peppers start to soften. Transfer cooked bell peppers to a small bowl and set aside. Turn down heat to medium, and add the garlic, onions and ginger; saute until the onions are soft and translucent. Add back chicken pieces, fish sauce and juice of 1 can pineapple chunks. Cover and simmer until chicken are nearly cooked through, about 30 minutes, turning over the chicken after 15 minutes.Push chicken pieces to the sides of the wok and place sliced potatoes, carrots and celery stalks at the center. Again cover and continue to simmer until potatoes are done. Add the red bell pepper chunks and pineapple chunks. Mix in evaporated milk and grated cheddar cheese. Correct seasonings and continue cooking until cheese is melted and milk is heated through. Serve with white rice.