| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
5 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken — cut up |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic — minced |
| 1/8 |
ts |
Saffron powder |
| 3 |
c |
Broth or bouillon |
| 2 |
tb |
Dry sherry |
| 16 |
oz |
Can peas — drained |
| 1/2 |
c |
Stuffed green olives — |
|
|
Sliced |
| 2 |
c |
Cooked rice |
INSTRUCTIONS
In slow-cooking pot, combine chicken with salt, pepper, garlic and saffron.
Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to
6 hours. Drain chicken; save 2 cups of the broth. Turn control to high. In
slow-cooking pot, combin
Recipe By :
Posted to MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997
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