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CATEGORY CUISINE TAG YIELD
Meats Spanish Crockpot 6 Servings

INGREDIENTS

3 lb Chicken parts (skinless is best)
Salt, pepper & paprika to taste
Garlic salt (optional)
1 cn 6 oz-tomato paste
3/4 c Beer (or white wine)
3/4 c Stuffed olives with liquid (I like to cut the olives in half)

INSTRUCTIONS

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. Origin: Rival Crock Pot Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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