Spanish chicken with olives

Yield: 4 Servings

Measure Ingredient
\N \N -Sue Woodward
1 can 15.5-oz. garbanzo beans; rinsed, drained
1 cup Converted white rice
1 \N Onion; quartered and thinly sliced
1 \N Green bell pepper; cut into 1/4\" wide strips
1 can 14.5-oz. diced peeled toma- toes Water
½ teaspoon Garlic powder
\N pinch Saffron threads
⅔ cup Pimiento stuffed olives; coarsely chopped
4 \N Chicken breast halves; skin- less, boneless, trimmed of fat (about 1.1/4 lbs.)
½ teaspoon Paprika
½ teaspoon Garlic pepper
2 tablespoons Fresh parsley; chopped


In a 3⅒/2-qt. or 4-qt. electric cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, adn ⅓ 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 ⅓ cup olives. Serve garnished with parsley.

Author - Natalie Haughton

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