Spanish Chicken with Olives

Category: Main Dish

Cuisine: American

☆☆☆☆

10 reviews 
Ready in 4 hours

Ingredients

1 15.5-oz can garbanzo beans

1 c Converted white rice

1 Onion quartered and thinly

1 Green bell pepper cut

1 14.5-oz can diced peeled tomatoes

1/2 c Water

1/2 ts Garlic powder

1 pinch Saffron threads

2/3 c Pimiento stuffed olives;

4 Chicken breast; skinless halves

1/2 ts Paprika

1/2 ts Garlic pepper

2 tb 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 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998

Reviews

☆☆☆☆☆

joelkosnjek
☆☆☆☆

Different but good. Fixed rice separately.

Bondi1031
☆☆☆☆

This was kind of weird but great! My 2 year old even loved it! We added some smart balance when we reheated it and it was even better...

luciamorace
☆☆☆☆

The rice is very flavorful

jhadler
☆☆☆☆

Cooked rice separately. Chicken on low 6 hrs

ladijas

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