Ingredients
- 10 leaves
- 4 chicken breasts
- 1 carrot
- 1 green pepper
- 1 onion
- 1 cilantro
- 1 rice
- 8 oz pineapple chunks
- 3/8 cup wine vinegar (red)
- 3/8 cup brown sugar
- 2 tablespoon ginger root
- 2 tablespoon tapioca
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- 1/2 teaspoon garlic powder
For crockpot cooking: 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.
To cook in 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 300 degree oven for 2 hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave.
