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Recipe by: anne-flore
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See below ingredients and instructions of the recipe
1 Carrot; cut in pieces 1 tb Soy sauce
1 Green pepper; cut in pieces 1 ts Chicken bouillon; instant g
1 Med Onion; quartered 1/2 ts Garlic powder
2 tb Tapioca; quick-cooking 2 tb Ginger-root; fresh, minced
4 Chicken breasts; boned, cut 1 ts Dried cilantro or 10 leaves
8 oz Pineapple chunks; canned un Fresh cilantro (i prefer fre
1/3 c Dark brown sugar; firmly pa Rice; hot cooked
1/3 c Red wine vinegar
For crockpot cooking -Put vegs.in bottomof
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. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave. *You can also use 2 T.
chopped candied ginger. Connie: Hope you'll enjoy this.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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