Category: Chicken

1 Carrot, in chunks

1 Green pepper, cubed

1 medium Onion, quartered

2 tbsp Tapioca, quick-cooking

4 Chicken breasts- boned, cut

8 oz Pineapple chunks, canned

1/3 cup Dark brown sugar, firmly pa

1/3 cup Red wine vinegar

1 tbsp Soy sauce

1 tsp Chicken bouillon, instant g

1/2 tsp Garlic powder

2 tbsp Ginger-root, fresh; minced

1 tsp 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. 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