Spanish chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken parts (skinless is best) |
| Salt, pepper & paprika to taste | ||
| Garlic salt (optional) | ||
| 1 | can | 6 oz-tomato paste |
| ¾ | cup | Beer (or white wine) |
| ¾ | cup | Stuffed olives with liquid (I like to cut the olives in half) |
Directions
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 Submitted By DIANE RUA On 06-22-95