Spanish Chicken
Yield
6 servingsPrep
20 minCook
7 hrsReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken pieces
skinless is best |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
garlic salt
optional |
*
|
| 6 | ounces |
tomato paste
|
|
| ¾ | cup |
beer
or white wine |
|
| ¾ | cup |
pimento stuffed green olives
with liquid, cut the olives in half |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken pieces
skinless is best |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
garlic salt
optional |
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 177 | ml |
beer
or white wine |
|
| 177 | ml |
pimento stuffed green olives
with liquid, 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.
