Yield: 45 servings
| Measure | Ingredient |
|---|---|
| 1 | Carrot; cut in pieces |
| 1 | Green pepper; cut in pieces |
| 1 medium | Onion; quartered |
| 2 tablespoons | Tapioca; quick-cooking |
| 4 | Chicken breasts- boned; cut |
| 8 ounces | Pineapple chunks; canned un |
| 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 |
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. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.