Spanish Chicken With Olives - Crock Pot Recipes - Recipes for Crock Pot

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Recipe for Spanish Chicken With Olives from the Crock Pot section.

Spanish Chicken with Olives

1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 cup converted white rice
1 onion, quartered and thinly sliced
1 green bell pepper, cut into 1/4-inch wide strips
1 (14 1/2 ounce) can diced peeled tomatoes
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon saffron threads
2/3 cup pimiento stuffed olives, coarsely chopped
4 boneless, skinless chicken breast halves,
    trimmed of fat (about 1 1/4 pound)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, chopped

In a 3 1/2- or 4-quart crockpot, 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 powder. Cover and cook on LOW for about 4 hours 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.



We hope you enjoy your freshly made Spanish Chicken With Olives. This recipe came from Crock Pot's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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