Spanish chicken with olives

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Recipe by: kalevi

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Sue Woodward

------------------BEST SLOWCOOKER COOKBOOK-----------------------
1 cn 15.5-oz. garbanzo beans;
-rinsed, drained
1 c Converted white rice
1 Onion; quartered and thinly
-sliced
1 Green bell pepper; cut into
-1/4" wide strips
1 cn 14.5-oz. diced peeled toma-
-toes
1/2 c -Water
1/2 ts Garlic powder
pn Saffron threads
2/3 c Pimiento stuffed olives;
-coarsely chopped
4 Chicken breast halves; skin-
-less, boneless, trimmed of
-fat (about 1.1/4 lbs.)
1/2 ts Paprika
1/2 ts Garlic pepper
2 tb Fresh parsley; chopped

In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo
beans, rice, onion, bell pepper, tomatoes with their liquid, water,
garlic powder, saffron, adn 1/3 cup of the olives. Top with the
chicken. Season with the paprika and garlic powder. Cover and cook
on the low heat setting about 4 hrs., or until the chicken is cooked
through and the rice is tender; do not overcook or the rice will be
mushy. Mix in the remaining 1/3 cup olives. Serve garnished with
parsley.

Author - Natalie Haughton