Post by Robyn2 on Nov 18, 2002 12:55:13 GMT -6
Martha Stewarts Chicken Cataplana (crockpot version)
Recipe By : Newman's Own Cookbook by Paul Newman & A.E. Hotchner
Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
2 tbsp olive oil
1 1/2 cups Newman's Own Bandito Salsa®, or your favorite
2 med potatoes, peeled/thinly sliced
1 cup Frontera Roasted Poblano-Tomato Sauce, optional
6 lg cloves garlic, peeled
2 whole skinless boneless chicken breasts, halved
1 med onion, thinly sliced
1 tsp dried oregano
salt and freshly ground black pepper, to taste
Place oil in bottom of crockpot and swirl it around a bit.
Add half of salsa, half of poblano sauce.
Top with a layer of sliced potatoes, garlic and a layer of sliced onions.
Plug in crockpot and cook on high for 1 hour.
Add chicken and top with remaining salsa and poblano sauce.
Sprinkle oregano and salt and pepper.
Cover and cook on high for 3 hours.
Serve with some warm bread.
Recipe By : Newman's Own Cookbook by Paul Newman & A.E. Hotchner
Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
2 tbsp olive oil
1 1/2 cups Newman's Own Bandito Salsa®, or your favorite
2 med potatoes, peeled/thinly sliced
1 cup Frontera Roasted Poblano-Tomato Sauce, optional
6 lg cloves garlic, peeled
2 whole skinless boneless chicken breasts, halved
1 med onion, thinly sliced
1 tsp dried oregano
salt and freshly ground black pepper, to taste
Place oil in bottom of crockpot and swirl it around a bit.
Add half of salsa, half of poblano sauce.
Top with a layer of sliced potatoes, garlic and a layer of sliced onions.
Plug in crockpot and cook on high for 1 hour.
Add chicken and top with remaining salsa and poblano sauce.
Sprinkle oregano and salt and pepper.
Cover and cook on high for 3 hours.
Serve with some warm bread.