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Spanish Chicken




Source of Recipe


Paula Anderson at Mimi's


Recipe Introduction


SO delicious!!!!!!

Paula's notes:


this recpe is one my mohter has made through the years from an old (yellowed pages)pamphlet style cookbook. the year is not included, but it was published by McNess flavorings (probably like Watkins?)

My mother makes the whole thing in her electric frying pan and I do the brown and then cover and put in the oven.
Smells really good while it is cooking,



List of Ingredients






4 pounds fat chicken
Salt, pepper and paprika
1 Spanish onion, sliced
1/4 cup chicken fat or butter (we have always used butter)
1 can tomatoes (we use the 15 ounce size)
1 can peas, drained
1 celery root or stalk in small cubes (we slice celery)
1 green pepper, seeds ermoved
1 can mushrooms (I use a contaier of fresh baby belles)
3 carrots, chopped fine


Recipe



Dress, clean and cut the chicken in pieces to serve. Season with salt, pepper and paprika. heat fat, add onion and brown.
Add chicken and brown lightly. Let cook very slowly in a covered casserole for 1 hour (I cook at 325*F.)
Add tomatoes, carrots, celery and pepper, cover again and let cook until tender.
10 minutes before serving add the mushrooms and peas. Season to taste.


My notes:
I used boneless, skinless chicken breasts.
I baked in the oven as Paula suggested.
I accidently omitted the peas.