2 Chickens; fryers,
2 1/2 lb Each, cut up
1/2 c Flour
1 ts Salt
1 tb Paprika
4 tb Cooking oil
2 Garlic cloves; minced
3 Onions; sliced
1 c Green pepper; diced
1 cn Tomatoes; 2 lb. 3 oz.
1 cn Tomato paste; 8 oz.
2 Chicken bou'ln cubes;
Crushed
1 ts Oregano
1/2 ts Basil
1/4 ts Pepper
1 Bay leaf; crumbled
1/2 c Dry red wine
Wash and dry chicken pieces; shake in bag with flour, salt and
paprika. Heat oil in skillet and brown chicken pieces. Remove
chicken and drain on paper towels. Saute peppers and onion until
soft but not brown. Add garlic and saute for 30 seconds more.
Layer chicken and vegetable mixture in removable liner. Add
remaining ingredients. Place liner in base and cover. Cook on low
6-8 hours or high for 3-4 hours.
