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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 carrot -- cut in pieces

  3. 1 green pepper -- cut in pieces

  4. 1 Medium onion -- quartered

  5. 2 Tablespoons tapioca -- quick-cooking

  6. 4 chicken breasts- boned -- cut 8 Ounces pineapple chunks -- canned un

  7. 1/3 Cup dark brown sugar -- firmly pa

  8. 1/3 Cup red wine vinegar

  9. 1 tablespoon soy sauce

  10. 1 teaspoon chicken bouillon -- instant g

  11. 1/2 teaspoon garlic powder

  12. 2 tablespoons ginger-root -- fresh, minced

  13. 1 teaspoon dried cilantro or 10 leaves

  14. rice -- hot cooked

Instructions Jump to Ingredients ↑

  1. 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.

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