Ingredients
- 4 chicken breasts
- 1 carrot
- 1 green pepper
- 1 onion
- 1 cilantro (dried)
- 240 gr pineapple
- 80 ml wine vinegar (red)
- 75 gr dark brown sugar
- 30 gr ginger (fresh)
- 20 gr quick cooking tapioca
- 16 ml soy sauce
- 3 gr instant chicken (ground)
- 2 gr garlic powder
Rice; hot cooked CROCKPOT-Put vegetables 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. 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 150ºC oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave. ----
