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Date: | Mon, 19 Dec 2005 18:32:06 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I don't define exact amounts of the ingredient because it will vary with the
size of your crock pot & how much you want to prepare. I made this in two
crock pots last evening for a crowd. Everyone liked it & went for seconds.
It makes a nice presentation with the colorful spices on the chicken. The
"gravy" that forms is nice & light. If you're one who can't tolerate
tapioca, then you will need to mix corn starch or another thickener with the
broth before pouring it over the potatoes.
Carrots
Potatoes
2 tablespoons tapioca pearls (or other thickener of you choice)
1/2 to 1 cup chicken broth
Chicken pieces w/ skins on (skinless pieces would dry out with this cooking
method)
Turmeric
Paprika
Salt & pepper
Peel a few carrots & cut into 1 inch chunks. Place in the bottom of crock
pot. Peel potatoes, cut in quarters & place on top of carrots & salt &
pepper lightly. Sprinkle on tapioca pearls. Pour on chicken broth.
Liberally sprinkle chicken with spices & salt. Place on top of potatoes.
Cook on low for 8 to 9 hours. To serve, remove chicken & place on serving
platter. Put potatoes & carrots in separate dish.
(Please don't ask what kind of tapioca is GF or what brand I use. I've
used several different brands and as far as I know, all tapioca pearls are
GF. I've never called the manufacturer & don't plan to.)
Valerie in Tacoma
*Support summarization of posts, reply to the SENDER not the CELIAC List*
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