Title: Spanish Chicken with Olives
Categories: Main dish, Crockpot
Yield: 4 Servings

-Sue Woodward

--------------------------BEST SLOWCOOKER COOKBOOK--------------------------
1 cn 15.5-oz. garbanzo beans;
-rinsed, drained
1 c Converted white rice
1 Onion; quartered and thinly
-sliced
1 Green bell pepper; cut into
-1/4" wide strips
1 cn 14.5-oz. diced peeled toma-
-toes
1/2 c -Water
1/2 ts Garlic powder
pn Saffron threads
2/3 c Pimiento stuffed olives;
-coarsely chopped
4 Chicken breast halves; skin-
-less, boneless, trimmed of
-fat (about 1.1/4 lbs.)
1/2 ts Paprika
1/2 ts Garlic pepper
2 tb Fresh parsley; chopped

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
Posted to MM-Recipes Digest by "Robert Ellis" on
Feb 3, 1998