2 Chickens; fryers — 2 1/2 lb
cut up 1/2 cup Flour
1 teaspoon Salt
1 tablespoon Paprika
4 tablespoons Cooking oil
2 Garlic cloves — minced
3 Onions — sliced
1 cup Green pepper — diced
1 can Tomatoes — 2 lb. 3 oz.
1 can Tomato paste — 8 oz.
2 Chicken bou’ln cubes — crush
1 teaspoon Oregano
1/2 teaspoon Basil
1/4 teaspoon Pepper
1 Bay leaf — crumbled
1/2 cup 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 auto for 4-5 hours, low 6-8 hours or highfor 3-4 hours.