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Recipe by: feodora
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See below ingredients and instructions of the recipe
1 Carrot; cut in pieces 1/3 c Red wine vinegar
1 Green pepper; cut in pieces 1 tb Soy sauce
1 Med Onion; quartered 1 ts Instant Chicken bouillon
4 Boneless chicken breasts; * 1/2 ts Garlic powder
3 tb Instant tapioca; (heaping) 1 Med Green pepper; strips
8 oz Pineapple chunks; canned, ** 10 Fresh cilantro leaves; opt.
2 tb Candied ginger; or fresh,*** Rice; hot, cooked
1/3 c Dark brown sugar; packed
*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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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