Chicken, sweet and sour /crockpot
45 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Carrot; in chunks | |
| 1 | Green pepper; cubed | |
| 1 | medium | Onion; quartered |
| 2 | tablespoons | Tapioca; quick-cooking |
| 4 | Chicken breasts- boned; cut | |
| 8 | ounces | Pineapple chunks; canned |
| ⅓ | cup | Dark brown sugar; firmly pa |
| ⅓ | cup | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Chicken bouillon; instant g |
| ½ | teaspoon | Garlic powder |
| 2 | tablespoons | Ginger-root; fresh; minced |
| 1 | teaspoon | Dried cilantro or 10 leaves |
| Rice; hot cooked | ||
Directions
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@...> on Dec 18, 1997