Slow-Cooked Mexicali Chicken
|Broiler fryer chicken||2 , cut up|
|Olive oil/Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Green pepper||1 Large, halved, seeded, and chopped|
|Sweet red pepper||1 Large, halved, seeded, and chopped|
|Chili powder||1 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Italian tomatoes||1 Can (10 oz)|
1 Brown chicken, part at a time, in butter or margarine and oil in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
2 Stir onion and green and red peppers into drippings in pan; saute until soft. Stir in chili powder; cook 1 minute longer.
3 Sprinkle flour over top, then blend in; stir in tomatoes, salt and pepper. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
4 Layer browned chicken, topping each piece with part of the sauce, into slow cooker; cover.
5 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours. Garnish with rings of red and green pepper, if you wish.