| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Crockpot, Chicken | 45 | Servings |
INGREDIENTS
| 1 | Carrot; in chunks | |
| 1 | Green pepper; cubed | |
| 1 | md | Onion; quartered |
| 2 | tb | Tapioca; quick-cooking |
| 4 | Chicken breasts- boned; cut | |
| 8 | oz | Pineapple chunks; canned |
| 1/3 | c | Dark brown sugar; firmly pa |
| 1/3 | c | Red wine vinegar |
| 1 | tb | Soy sauce |
| 1 | ts | Chicken bouillon; instant g |
| 1/2 | ts | Garlic powder |
| 2 | tb | Ginger-root; fresh; minced |
| 1 | ts | Dried cilantro or 10 leaves |
| Rice; hot cooked |
INSTRUCTIONS
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. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry <nlberry@prodigy.net> on Dec 18, 1997
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