Spanish Chicken Recipe
4 pounds chicken, quartered, cut into serving pcs.
2 tablespoons butter
1 can (28 oz. size) crushed tomatoes
1 medium onion, chopped
2 teaspoons finely chopped fresh garlic
1/4 teaspoon pepper
1 cup sliced mushrooms
1 cup frozen peas
1 bag (10 oz. size) yellow rice
Melt butter in 10" skillet until sizzling; add chicken pieces. Cook over med-high heat, turning occasionally, until chicken is browned ( 7 to 10 minutes). Drain off fat. Place in slow cooker.
Add tomatoes, onion, garlic and pepper. Cover, cook on low for 4-6 hrs.
Turn heat to high 30 min. before serving. Stir in mushrooms and peas; continue cooking for 30 min.
Meanwhile, cook yellow rice according to pkg. directions.
To serve, spoon chicken mixture over rice.