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Add a photoRaciónes: 12
Ingredientes
- 1 x carrot in chunks
- 1 x green pepper cubed
- 1 med onion quartered
- 2 Tbsp. tapioca quick-cooking
- 4 x chicken breasts- boned cut
- 8 ounce pineapple chunks canned
- 1/3 c. dark brown sugar firmly pa
- 1/3 c. red wine vinegar
- 1 Tbsp. soy sauce
- 1 tsp chicken bouillon instant g
- 1/2 tsp garlic pwdr
- 2 Tbsp. ginger-root, fresh chopped
- 1 tsp dry cilantro or possibly 10 leaves rice warm cooked
Direcciones
- For crockpot cooking: Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all remaining ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hrs. 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 in chicken to pan. Combine all remaining ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hrs. Serve over rice. Leftovers can be reheated in microwave.*You can also use 2 Tablespoons minced candied ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 133 | |
| Calories from Fat 39 | 29% |
| Total Fat 4.35g | 5% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 112mg | 5% |
| Potassium 178mg | 5% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.99g | 7% |
| Protein 10.07g | 16% |
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