Spanish Chicken With Olives Recipe
Ingredients
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
| 1 cup converted white rice | ||
| 1 onion, quartered and thinly sliced | ||
| 1 green bell pepper, cut into 1/4-inch-wide strips | ||
| Diced tomatoes | 1 Can (10oz), peeled | |
| Water | 1/2 Cup (16 tbs) | |
| Garlic powder | 1/2 Teaspoon | |
| Pinch of saffron threads | ||
| Olives pimiento | 2/3 Cup (16 tbs), coarsely chopped | |
| 4 skinless, boneless chicken breast halves, trimmed of fat (about 1 1/4 pounds) | ||
| Paprika | 1/2 Teaspoon | |
| Garlic pepper | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
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.
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.
Chef
