Slow-Cooked Mexicali Chicken Recipe


Main Ingredient


 Broiler fryer chicken2 , cut up
 Butter/Margarine2 Tablespoon
 Olive oil/Vegetable oil2 Tablespoon
 Onion1 Large, chopped
 Green pepper1 Large, halved, seeded, and chopped
 Sweet red pepper1 Large, halved, seeded, and chopped
 Chili powder1 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Italian tomatoes1 Can (10 oz)
 Salt1 Tablespoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 7346 Calories from Fat 4588

% Daily Value*

Total Fat 510 g784.7%

Saturated Fat 149.6 g748%

Trans Fat 0 g

Cholesterol 2314.3 mg

Sodium 8682 mg361.7%

Total Carbohydrates 88 g29.5%

Dietary Fiber 19.2 g76.7%

Sugars 30.5 g

Protein 572 g1143.5%

Vitamin A 312.7% Vitamin C 676.9%

Calcium 65.8% Iron 181.2%

*Based on a 2000 Calorie diet


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.