Crock Pot Spanish Chicken

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fryer 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 / 5.6oz	Frozen green beans
1		Sliced mushrooms - (2 to 4 oz)
2 teaspoons	10ml	Salt
2		Bay leaves
1/2 teaspoon	2.5ml	Tarragon
1/2 teaspoon	2.5ml	Summer savory
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Coarsely-ground black pepper
1		Tomatoes - (16 oz) - chopped
1/3 cup	53g / 1.9oz	Regular rice - uncooked
1/2 cup	118ml	Water

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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