Spanish Chicken With Olives for the Crock Pot

You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 15  ounces garbanzo beans, rinsed and drained
• 1  cup converted white rice
• 1  onion, quartered and thinly sliced
• 1  bell pepper, cut into 1/4-inch strips
• 14  ounces  diced peeled tomatoes
• 1⁄2 cup water
• 1⁄2 teaspoon garlic powder
• 1  pinch saffron, thread
• 1  pinch cayenne pepper
• 2⁄3 cup  olive, coarsely chopped
• 4  boneless skinless chicken breast halves
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon  garlic pepper seasoning
• 2  tablespoons parsley, chopped

Directions

1. Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
2. Place chicken on top; season with paprika and garlic pepper.
3. Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
4. Mix in the remaining olives and serve garnished with parsley.