Spanish Chicken With Olives

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

INGREDIENTS

		Sue Woodward
1		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		14.5-oz. diced peeled toma-
		toes
1/2	c	Water
1/2	t	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	t	Paprika
1/2	t	Garlic pepper
2	T	Fresh parsley, chopped

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 222 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 73.1mg Sodium: 299.6mg Potassium: 730mg Carbohydrates: 19.7g Fiber: 3.3g Sugar: 12.2g Protein: 29.1g

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