Spanish Chicken With Olives Recipe


MethodMain Ingredient


 Canned garbanzo beans15 1⁄2 Ounce, drained, rinsed (1 Can)
 Converted white rice1 Cup (16 tbs)
 Onion1 , quartered and thinly sliced
 Green bell pepper1 , cut into 1/4-inch-wide strips
 Canned diced tomatoes14 1⁄2 Ounce (1 Can)
 Water1⁄2 Cup (8 tbs)
 Garlic powder1⁄2 Teaspoon
 Saffron threads1 Pinch
 Chopped pimiento stuffed olives2⁄3 Cup (10.67 tbs) (Coarsely Chopped)
 Boneless, skinless chicken breast halves1 1⁄4 Pound, trimmed of fat (4 In Number)
 Paprika1⁄2 Teaspoon
 Garlic pepper1⁄2 Teaspoon
 Chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1571 Calories from Fat 201

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 2.3 g11.4%

Trans Fat 0.1 g

Cholesterol 328.9 mg

Sodium 5108.5 mg212.9%

Total Carbohydrates 201 g66.9%

Dietary Fiber 31.8 g127.2%

Sugars 17.3 g

Protein 174 g348.1%

Vitamin A 148% Vitamin C 369%

Calcium 63% Iron 112.7%

*Based on a 2000 Calorie diet


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