Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Carrot -- cut in pieces
1 Green pepper -- cut in pieces
1 Med Onion -- quartered
4 Boneless chicken breasts -- *
3 tb Instant tapioca -- (heaping)
8 oz Pineapple chunks -- canned, **
2 tb Candied ginger -- or fresh,***
1/3 c Dark brown sugar -- packed
1/3 c Red wine vinegar
1 tb Soy sauce
1 t Instant Chicken bouillon
1/2 ts Garlic powder
1 Med Green pepper -- strips
10 Fresh cilantro leaves -- opt.
Rice -- hot, cooked
*Remove all skin and any fat from chicken before
cooking. ** DO NOT DRAIN the pineapple, include the
juice in the crockpot. ***Mince the ginger if using
fresh ginger. For crockpot cooking -Put vegs. in
bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegetables. 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. Judy Garnett/NC pjxg05a.
