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
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