Spanish Chicken
Ingredients
2 1/2 pounds fryer chicken to 3 pounds cut up, rinsed, and dried
Salt to taste
Freshly ground black pepper to taste
4 carrots diced
1 large onion diced
1 C. frozen green beans
1 jar sliced mushrooms 2 to 4 oz.
2 tsp. salt
2 bay leaves
1/2 tsp. tarragon
1/2 tsp. summer savory
1/4 tsp. garlic powder
1/4 tsp. coarsely-ground black pepper
1 can tomatoes-16 oz. chopped
1/3 C. regular rice uncooked
1/2 C. water
Cooking Instructions
Place salt and peppered chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and cook on low for 4 to 5 hours. Stir in the rice and water. Continue cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)