Spanish Chicken With Olives Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
BEST SLOWCOOKER COOKBOOK
1 can: 15.5-oz. garbanzo beans, rinsed, drained
1 cup: Converted white rice,
1: Onion, quartered and thinly sliced
1: Green bell pepper, cut into 1/4" wide strips
1 can: 14.5-oz. diced peeled toma- toes,
1/2 cup: -Water,
1/2 tsp: Garlic powder,
pn Saffron threads,
2/3 cup: Pimiento stuffed olives, coarsely chopped
4: Chicken breast halves, skin- less, boneless, trimmed of fat (about 1.1/4 lbs.)
1/2 tsp: Paprika,
1/2 tsp: Garlic pepper,
2 tbsp: Fresh parsley, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp