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Spanish Chicken Recipe

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This recipe for Spanish Chicken, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jen B Dahl
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
2 cloves garlic, minced
1 large red bell pepper, chopped
1 tsp dried oregano
1 tsp crushed chilies
1 lb italian sausage, cut into 1 in. pieces
1 lb boneless, skinless chicken breasts, cut into 1 in. pieces
1 small can diced tomatoes
1 small can tomato paste
1 can artichoke heart quarters, drained and chopped
1 can sliced black olives, drained
3 cups cooked rice

Directions:
Directions:
1. Mix all ingredients except artichoke hearts, olives, and rice, in 3 1/2 qt. slow cooker.
2. Cover and cook on Low 6 to 8 hours or until chicken and sausages are no longer pink in the center.
3. Stir in artichoke hearts and olives; turn to High and heat through. Serve with rice.

Number Of Servings:
Number Of Servings:
6-9
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Found in Slow Cooking, a Woman's Day New Ideas Series magazine, December 2008.

 

 

 

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