| 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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