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Recipe by: hjÖrtur
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See below ingredients and instructions of the recipe
1 Carrot; cut in pieces 1/3 c Red wine vinegar
1 Green pepper; cut in pieces 1 tb Soy sauce
1 Med Onion; quartered 1 ts Instant Chicken bouillon
4 Boneless chicken breasts; * 1/2 ts Garlic powder
3 tb Instant tapioca; (heaping) 1 Med Green pepper; strips
8 oz Pineapple chunks; canned, ** 10 Fresh cilantro leaves; opt.
2 tb Candied ginger; or fresh,*** Rice; hot, cooked
1/3 c Dark brown sugar; packed
*Remove all skin and any fat from chicken before cooking. ** DO NOT
DRAIN the pineapple, include the juice in the crockpot. ***Mince the
ginger if using fresh ginger. For crockpot cooking -Put vegs. in
bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken
atop vegetables. 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. Before serving make rice. Serve over rice. Leftovers can be
reheated in microwave. Judy Garnett/NC pjxg05a.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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