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Carribean Chicken

For 4 you'll need

  • 2 Tbsp Vegetable oil
  • 2 Small Onions, chopped
  • 2 Sticks of Celery, chopped
  • 2 Carrots, sliced
  • 250g Mushrooms, sliced
  • 1 Red pepper, de-seeded and sliced
  • 4 Chicken joints, skinned (I use Breasts)
  • 200g Can sliced peaches
  • 400g Can pineapple chunks
  • 5 tbsp Cornflour
  • 1 tsp Paprika
  • 1 Tbsp Soy sauce
  • 1 Tbsp Worcestershire sauce
  • 4 Tbsp Malt/wine vinegar
  • 500 ml Boiling water
  • Salt and freshly ground black pepper
  • 4
  • 4.5 - 6.5 mins

Method

Fry onions, celery, carrot,
mushrooms and pepper in a pan.
Add chicken joints and fry until
browned all over.
Drain peaches and
pineapple, reserving juice, and add
them to the pan.
To make the sauce,
blend cornflour and paprika with soy sauce, worcestershire sauce,vinegar and reserved juice, add
seasoning, boiling water and pour
into pan. Bring the sauce to the
boil, stirring continuously.
Transfer all ingredients to the slow crock pot
and place pot into the base unit.
Cover with the lid and cook for
approximately 4 1/2 - 6 1/2 hours on MEDIUM heat

Tip

You can always modift the recipe yourself, I don't like celery or peppers so I put more Carrots in!
I also chop all the chicken to make them bitesize!
Although there's a lot of ingredients in this one, it's worth it!!

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