| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Chicken, Crockpot | 45 | Servings |
INGREDIENTS
| 1 | Carrot, in chunks | |
| 1 | Green pepper, cubed | |
| 1 | Onion, quartered | |
| 2 | T | 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 | T | Soy sauce |
| 1 | t | Chicken bouillon, instant g |
| 1/2 | t | Garlic powder |
| 2 | T | Ginger-root, fresh minced |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 6.5mg
Sodium: 29.9mg
Potassium: 45.1mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1g
Protein: 2.6g