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Spanish Chicken With Olives

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  Canned garbanzo beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Converted white rice 1 Cup (16 tbs)
  Onion 1 , quartered and thinly sliced
  Green bell pepper 1 , cut into 1/4-inch-wide strips
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Garlic powder 1⁄2 Teaspoon
  Saffron threads 1 Pinch
  Chopped pimiento stuffed olives 2⁄3 Cup (10.67 tbs) (Coarsely Chopped)
  Boneless, skinless chicken breast halves 1 1⁄4 Pound, trimmed of fat (4 In Number)
  Paprika 1⁄2 Teaspoon
  Garlic pepper 1⁄2 Teaspoon
  Chopped fresh parsley 2 Tablespoon

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.

Recipe Summary

Side Dish
Slow Cooked

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