Spanish Chicken - Crock Pot (Slow Cooker)
Calories 326 (14% from fat)
Fat 5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 388 mg.
Carb. 34 gram
Fiber 10 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 37 gram
1/2 cup sliced almonds
1 tsp. paprika
1 jar (10.5 oz.) roasted red peppers in water
1 1/2 cups onion, peeled and quartered
4 cloves garlic, peeled
2 Tbsp. white whine vinegar
1 cup cilantro (you can also use parsley leaves)
10 Spanish green olives stuffed with pimento
1/2 cup non-alcoholic beer
(We used O'Doul's.)
2 cans (14.5 oz. each) no salt added tomatoes, diced
2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes
2 cans (14.5 oz. each) white kidney beans, drained and rinsed
2 cups frozen peas
2. Put the almonds and the next 7 ingredients (paprika through olives) into a blender or food processor and pulse until it turns into a roughly chopped paste. Pour the paste into a 4-5 quart crock pot and stir in the tomatoes, beer and chicken breasts.
3. Turn the crock pot on low, cover and cook for 6 hours. Then add the beans and cook an additional 20 minutes. Finally, stir the peas in 5 minutes before serving.
4. Serve as a stew with a slice of whole wheat bread or over brown rice.
Yield: 8 Servings - About 1 1/4 Ccup Each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-5 minutes. Keep the container open a little to allow steam to escape.