Chicken, sweet and sour /crockpot

45 Servings

Ingredients

Quantity Ingredient
1 Carrot; in chunks
1 Green pepper; cubed
1 medium Onion; quartered
2 tablespoons Tapioca; quick-cooking
4 Chicken breasts- boned; cut
8 ounces Pineapple chunks; canned
⅓ cup Dark brown sugar; firmly pa
⅓ cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon; instant g
½ teaspoon Garlic powder
2 tablespoons Ginger-root; fresh; minced
1 teaspoon Dried cilantro or 10 leaves
Rice; hot cooked

Directions

For crockpot cooking: Put vegs.in bottom of 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. Serve over rice.

Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.

Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry <nlberry@...> on Dec 18, 1997

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