Spanish Chicken With Olives

Ingredients

BEST SLOWCOOKER COOKBOOK 1 can 15.5-oz. garbanzo beans, rinsed, drained 1 cup converted white rice 1 onion, quartered and thinly slic 1 green bell pepper, cut into 1/4 wide strips 1 can 14.5-oz. diced peeled toma- toes wa, ter 1/2 tsp garlic powder 1 pinch saffron threads 2/3 cup pimiento stuffed olives, coarsely chopped 4 chicken breast halves, skin- less, boneless, tri 1/2 tsp paprika 1/2 tsp garlic pepper 2 tbsp fresh parsley, chopped

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Preparation
 
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

 

 
Servings: 4

 

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