Recipe for Spanish Chicken with Olives

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 can	15.5-oz. garbanzo beans, rinsed, drained
1 cup	Converted white rice
1 x	Onion, quartered and thinly sliced
1 x	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 x	Chicken breast halves, skin- less, boneless, trimmed of fat (about 1.1/4 lbs.)
1/2 tsp	Paprika
1/2 tsp	Garlic pepper

Instructions:

Instructions: 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.

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