Ingredients
- 2 chickens
- 2 garlic (cloves minced)
- 2 chicken bouln crush (cubes)
- 1 bay leaf crumbled
- 1 cup green pepper (diced)
- 1/2 cup dry wine (red)
- 1/2 cup flour
- 4 tablespoons cooking oil
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
- 3 slices onions (sliced)
- 1 package tomatoes
- 1 package tomato paste
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.