|Roasting chicken||1 , cut up|
|Olive oil||3 Tablespoon|
|Onions||3 Medium, sliced|
|Canned pimiento||4 Ounce, sliced (1 Can)|
|Tomatoes||2 Medium, peeled and chopped|
|Tomato paste||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
1 Brown chicken pieces in oil with salt in a large kettle or an electric slow cooker with a browning unit. Remove.
2 Add sliced onions to pan and cook until soft.
3 Add pimiento, tomatoes, tomato paste, water, sherry and sugar to pan and bring to boiling.
4 Combine chicken and sauce in slow cooker; cover.
5 Cook on low (190° to 200°) -TO hours, or on high (290° to 300°) 5 hours.