1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3 tb Instant tapioca; (heaping)
8 oz Pineapple chunks; canned, **
2 tb Candied ginger; or fresh,***
1/3 c Dark brown sugar; packed
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Instant Chicken bouillon
1/2 ts Garlic powder
1 Med Green pepper; strips
10 Fresh cilantro leaves; opt.
Rice; hot, cooked
*Remove all skin and any fat from chicken before cooking. ** DO NOT
DRAIN the pineapple, include the juice in the crockpot. ***Mince the
ginger if using fresh ginger. For crockpot cooking -Put vegs. in
bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken
atop vegetables. 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. Judy Garnett/NC pjxg05a.
