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1 each Carrot, cut in pieces 1 each Green pepper, cut in pieces 1 each Onion, quartered 2 tablespoons Tapioca, quick−cooking 4 each chicken breast, cut 8 ounces pineapple chunks...





1 each Carrot, cut in pieces

1 each Green pepper, cut in pieces

1 each Onion, quartered

2 tablespoons Tapioca, quick−cooking

4 each chicken breast, cut

8 ounces pineapple chunks in juice, canned un

1/3 cup Dark brown sugar, firmly pa

1/3 cup Red wine vinegar

1 tablespoon Soy sauce

1 teaspoon Chicken bouillon, instant g

1/2 teaspoon Garlic powder

2 tablespoons ginger root, minced

1 teaspoon cilantro, dried

Fresh cilantro

Rice, hot cooked

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.

 

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