Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingrediants:
1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tb Tapioca; quick cooking
4 Chicken breasts boned,
8 oz Pineapple chunks; canned
1/3 c Dark brown sugar
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Chicken bouillon
1/2 ts Garlic powder
2 tb Ginger root; fresh, minced
1 ts Dried cilantro or 10 leaves
Rice; hot cooked
For Crock Pot cooking
Directions:
Put vegs.in bottom of Crock Pot. Sprinkle tapioca
over vegetables. Place chicken atop vegs. Combine all other ingreds.
except rice in a small bowl.
Pour over chicken.
Cover Crock Pot 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.
