Amount
Ingredient
Preparation



1
each
carrot

cut in pieces



1
each
green bell pepper

cut in pieces



1
each
onion

quartered



4
each
chicken breasts

skinless, boneless



3
tablespoons
tapioca, quick-cooking





8
ounces
pineapple chunks

undrained



2
tablespoons
candied ginger

or fresh, minced



1/3
cup
brown sugar

dark brown



1/3
cup
red wine vinegar





1
tablespoon
soy sauce





1
teaspoon
chicken bouillon granules





1/2
teaspoon
garlic powder





1
each
green bell pepper

cut in strips



10
each
cilantro leaves

fresh (optional)



1
x
rice

cooked, hot

 For crockpot cooking put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-1 hours. 

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 3 degree oven for 2 hours.


Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.