Spanish Chicken With Olives
|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)|
|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.