Spanish Chicken With Olives Recipe

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Spanish Chicken With Olives Ingredients

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1 can 15.5-oz. garbanzo beans, rinsed, drained
1 cup converted white rice
1 onion, quartered and thinly slic
1 green bell pepper, cut into 1/4 wide strips
1 can 14.5-oz. diced peeled toma- toes wa, ter
1/2 tsp garlic powder
1 pinch saffron threads
2/3 cup pimiento stuffed olives, coarsely chopped
4 chicken breast halves, skin- less, boneless, tri
1/2 tsp paprika
1/2 tsp garlic pepper
2 tbsp fresh parsley, chopped

A Recipe for
Spanish Chicken With Olives

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Spanish Chicken With Olives Recipe
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This is a recipe for Spanish Chicken With Olives from the recipe cookbook of Recipes-to-go (Meal)

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Spanish Chicken With Olives

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Spanish Chicken With Olives 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

Serves: 4

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