Name: Spanish Chicken with Olives
Ingredients: -Sue Woodward; 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 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Spanish	Main dish, Crockpot	4	Servings

INGREDIENTS

		-Sue Woodward
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 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

INSTRUCTIONS

BEST SLOWCOOKER COOKBOOK
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" <rpearson@snowcrest.net> on
Feb 3, 1998

A Message from our Provider:

“Ask \”What would Jesus do?\” Apply the answer!”