Spanish Chicken With Olives for the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well. Ingredients:
15 ounces garbanzo beans, rinsed and drained |
1 cup converted white rice |
1 onion, quartered and thinly sliced |
1 bell pepper, cut into 1/4-inch strips |
14 ounces diced peeled tomatoes |
1/2 cup water |
1/2 teaspoon garlic powder |
1 pinch saffron, thread |
1 pinch cayenne pepper |
2/3 cup olive, coarsely chopped |
4 boneless skinless chicken breast halves |
1/2 teaspoon paprika |
1/2 teaspoon garlic pepper seasoning |
2 tablespoons parsley, chopped |
Directions:
1. Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
2. Place chicken on top; season with paprika and garlic pepper.
3. Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
4. Mix in the remaining olives and serve garnished with parsley.
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