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Spanish Chicken
• 3
pounds Chicken parts, (skinless is best)
• Salt, pepper & paprika
• taste
• Garlic salt (optional)
• 1
• 3
• 3
can 6 oz−tomato paste
/4 cup Beer (or white wine)
/4 cup salad olives with liquid
Season washed and cut up chicken with salt, pepper, paprika and garlic salt,
if desired. Place in Crock−Pot. Mix tomato paste and beer together and pour
over chicken. Add olives. Cover and cook on Low 7 to 9 hours. Serve over
rice or noodles. This recipe may be doubled for the 5−quart Crock−Pot.
Spanish Chicken
159
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