| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot |
8 |
Servings |
INGREDIENTS
| 2 |
|
Chickens; fryers; 2 1/2 lb, cut up |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
tb |
Paprika |
| 4 |
tb |
Cooking oil |
| 2 |
|
Garlic cloves; minced |
| 3 |
|
Onions; sliced |
| 1 |
c |
Green pepper; diced |
| 1 |
cn |
Tomatoes; 2 lb. 3 oz. |
| 1 |
cn |
Tomato paste; 8 oz. |
| 2 |
|
Chicken bou'ln cubes; crush |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf; crumbled |
| 1/2 |
c |
Dry red wine |
INSTRUCTIONS
Wash and dry chicken pieces; shake in bag with flour, salt and paprika.
Heat oil in skillet and brown chicken pieces. Remove chicken and drain on
paper towels. Saute peppers and onion until soft but not brown. Add garlic
and saute for 30 seconds more. Layer chicken and vegetable mixture in
removable liner. Add remaining ingredients. Place liner in base and cover.
Cook on auto for 4-5 hours, low 6-8 hours or highfor 3-4 hours.
>From the recipe files of Carole Walberg
Posted to MC-Recipe Digest V1 #1030 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 22, 1998
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