Ingredients
- 4 chicken breast halves, skin and excess fat removed
- 1 small red bell pepper, seeded and chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 paprika
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried rosemary leaves
- 1 can (14-1/2 oz) crushed tomatoes
- 1 packages (10 oz) frozen peas
Instructions
Season chicken with salt, pepper and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown; drain. Put chicken in stoneware. In a small bowl, combine remaining ingredients, except peas. Pour over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). One hour before serving, add peas. Serve over rice.