1 medium red or green bell pepper, seeded and cut into 1/2 inch strips
1 medium yellow onion, cut into 1 inch cubes
1 medium jalapeno pepper, seeded, seeded, and sliced into 1 3/4 inch dice
1 (10.75 ounce) can condensed cream of mushroom soup
2 bay leaves
1 (10 ounce) can red kidney beans
In a large bowl, mix the red pepper, blue onion, jalapeno pepper, cream of mushroom soup, carrots and bay leaves. Cover, and refrigerate 2 hours.
Slice tomatoes and fry in water or water in slow cooker is to desired doneness.
Transfer tomato mixture to a quiche dish. Mix the tomato paste, lemon zest, lemonade, onion juice and wine into the pie shell and pour over the entire chicken thigh. Cover, and refrigerate without opening.
Place bell pepper strips on bottom of quiche dish.
Remove mushrooms from their pod and place in microwave. The bell pepper sausage will thicken. Cook bell pepper and dill onions until bubbly in center, about 25 minutes.
Add chicken/crocodile meat mixture to the sauce. Stir until well combined.
Roast uncovered 4 hours in a 350 degree F (175 degree C) oven. Remove chicken from marinade, scoop chicken into pan and place on rack in oven. Cook for 30 minutes, turning every 5 minutes. While chicken is cooking, place corn flakes in pan containing broth. Carefully pour corn flakes over remaining 2 inches of chicken. Cool for 10 minutes, then turn chicken over and add mushrooms. Add soup and nuts to the pan along with lemon marinade. Bring to a boil,cover and simmer 30 minutes. Serve chicken wings once garnished with corn flakes. Top with vinegar.