Spanish chicken with olives

4 Servings

Ingredients

QuantityIngredient
-Sue Woodward
1can15.5-oz. garbanzo beans; rinsed, drained
1cupConverted white rice
1Onion; quartered and thinly sliced
1Green bell pepper; cut into 1/4\" wide strips
1can14.5-oz. diced peeled toma- toes Water
½teaspoonGarlic powder
pinchSaffron threads
cupPimiento stuffed olives; coarsely chopped
4Chicken breast halves; skin- less, boneless, trimmed of fat (about 1.1/4 lbs.)
½teaspoonPaprika
½teaspoonGarlic pepper
2tablespoonsFresh parsley; chopped

Directions

BEST SLOWCOOKER COOKBOOK

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