Food, Herbs & Spices

Ingredients

1 carrot, cut into chunks

1 green pepper, cubed

1 medium onion, quartered

2 tablespoons quick-cooking tapioca

4 boneless skinless chicken breasts

8 ounces canned pineapple

1/3 cup firmly packed dark brown sugar

1/3 cup red wine vinegar

1 tablespoon soy sauce

1 teaspoon instant chicken bouillon

1/2 teaspoon garlic powder

2 tablespoons fresh ginger, minced

1 teaspoon dried cilantro

hot cooked rice

Method

1. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.

2. Combine all other ingredients. except rice in a small bowl. Pour over chicken.

3. Cover crockpot and turn to low and cook for 8-10 hours.

4. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

5. 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 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.