Spanish Chicken with Olives (Recipe)

Garbanzo beans, other wise known as chick-peas, and pimiento-stuffed olives add interest to this zesty casserole.

Ingredients

1 (15 1/2 ounce) can garbanzo beans (chick-peas), rinsed and drained

1 cup converted white rice

1 onion, quartered and thinly sliced

1 green bell pepper, cut into 1/4 inch wide strips

1 (14 1/2 ounce) can diced peeled tomatoes

1/2 cup water

1/2 teaspoon garlic powder

Pinch of saffron threads

2/3 cup coarsely chopped pimiento stuffed olives

4 skinless, boneless chicken breast halves, trimmed of fat (about 1 1/4 pounds)

1/2 teaspoon paprika

1/2 teaspoon garlic pepper

2 tablespoons chopped fresh parsley

Steps

1.  In a 3 1/2 or 4 quart electric slow cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, and 1/3 cup of the olives.  Top with the chicken.  Season with the paprika and garlic pepper.

2.  Cover and cook on the low heat setting about 4 hours, or until the chicken is cooked through and the rice is tender; do not overcook of the rice will be mushy.

3.  Mix in the remaining 1/3 cup olives.  Serve garnished with the parsley.