Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Carrot -- cut in pieces
1 Green pepper -- cut in pieces
1 medium Onion -- quartered
2 tablespoons Tapioca -- quick-cooking
4 Chicken breasts -- boned, cut
8 ounces Pineapple chunks -- canned un
1/3 cup Dark brown sugar -- firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon -- instant g
1/2 teaspoon Garlic powder
2 tablespoons Ginger-root -- fresh, minced
1 teaspoon Dried cilantro or 10 leaves
Fresh cilantro -- (i prefer fre
Rice -- hot cooked |
Preparation:
For crockpot cooking: Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. ,except rice, in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
* You can also use 2 T. chopped candied ginger. |
