Spanish chicken

Yield: 6 servings

Measure Ingredient
3 pounds Chicken parts (skinless is best)
\N \N Salt, pepper & paprika to taste
\N \N 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)

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

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