| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Crockpot, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | Carrot; cut in pieces | |
| 1 | Green pepper; cut in pieces | |
| 1 | Med Onion; quartered | |
| 2 | tb | Tapioca; quick-cooking |
| 4 | Chicken breasts; boned, cut | |
| 8 | oz | Pineapple chunks; canned un |
| 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 |
| Fresh cilantro (i prefer fre | ||
| Rice; hot cooked |
INSTRUCTIONS
For crockpot cooking -Put vegs.in bottomof 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. Connie: Hope you'll enjoy this. It's very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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