Roast Chicken With Black Bean Sauce

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Washington Post


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2 roast chickens

1 cup chicken stock or low-sodium chicken broth

1 can (8 ounces) crushed pineapple and its juice

3 tablespoons Chinese black bean sauce

1 tablespoon Chinese chili garlic sauce, or to taste (optional)

1/4 cup diced red bell pepper, for garnish

Chopped scallions or cilantro or both, for garnish

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