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Crock Pot Spanish Chicken

Type: Chicken, Poultry
Courses: Main Course

Recipe Ingredients

2 1/2 lbs 1135g / 40ozFryer chicken - (to 3 lbs) - cut up, rinsed,
  And dried
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Carrots - diced
1   Onion - diced (large)
1 cup 160g / 5.6ozFrozen green beans
1   Sliced mushrooms - (2 to 4 oz)
2 teaspoons 10mlSalt
2   Bay leaves
1/2 teaspoon 2.5mlTarragon
1/2 teaspoon 2.5mlSummer savory
1/4 teaspoon 1.3mlGarlic powder
1/4 teaspoon 1.3mlCoarsely-ground black pepper
1   Tomatoes - (16 oz) - chopped
1/3 cup 53g / 1.9ozRegular rice - uncooked
1/2 cup 118mlWater

Recipe Instructions

Place salt and peppered chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and cook on LOW for 4 to 5 hours.

Stir in the rice and water. Continue cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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