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Ingredients Jump to Instructions ↓

  1. 1 each carrot, cut in pieces

  2. 1 each green pepper, cut in pieces

  3. 1 each onion, quartered

  4. 4 each chicken breasts, skinless, boneless

  5. 3 tablespoon instant tapioca (heaping)

  6. 8 oz pineapple chunks, undrained

  7. 2 tablespoon candied ginger, or fresh, minced

  8. 1/3 cup dark brown sugar, packed

  9. 1/3 cup red wine vinegar

  10. 1 tablespoon soy sauce

  11. 1 teaspoon instant chicken bouillon

  12. 1/2 teaspoon garlic powder

  13. 1 each green pepper, cut in strips

  14. 10 each cilantro leaves, fresh

  15. 1 rice, cooked, hot

  16. 8-10 hours. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in

  17. 300 degree oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

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