Spanish chicken with olives
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1 | can | 15.5-oz. garbanzo beans; rinsed, drained |
| 1 | cup | Converted white rice |
| 1 | Onion; quartered and thinly sliced | |
| 1 | Green bell pepper; cut into 1/4\" wide strips | |
| 1 | can | 14.5-oz. diced peeled toma- toes Water |
| ½ | teaspoon | Garlic powder |
| pinch | Saffron threads | |
| ⅔ | cup | Pimiento stuffed olives; coarsely chopped |
| 4 | 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 |
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