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Chicken, Sweet And Sour /Crockpot
| Ingredients | |||
| 1 | each | carrot, in chunks | |
| 1 | each | green pepper, cubed | |
| 1 | each | onion, quartered | |
| 2 | tablespoon | tapioca, quick-cooking | |
| 4 | each | chicken breasts, boned | |
| 8 | oz | pineapple chunks | |
| 1/3 | cup | dark brown sugar, firmly packed | |
| 1/3 | cup | red wine vinegar | |
| 1 | tablespoon | soy sauce | |
| 1 | teaspoon | chicken bouillon, instant | |
| 1/2 | teaspoon | garlic powder | |
| 2 | tablespoon | ginger-root, fresh, minced OR 2 tb candied ginger, chopped | |
| 1 | teaspoon | dried cilantro | |
| 1 | rice, cooked, hot | ||
Directions: | |||
| For crockpot cooking: Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. Combine all other ingredients 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 vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 degree oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave. | |||
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