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Spanish Chicken with Olives


  • 1 (15 1/2 ounce) can garbanzo beans, 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
  • 1/2 teaspoon saffron threads
  • 2/3 cup pimiento stuffed olives, coarsely chopped
  • 4 boneless, skinless chicken breast halves, trimmed of fat (about 1 1/4 pound)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
Print Recipe


  1. In a 3 1/2- or 4-quart 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.
  2. Top with the chicken.
  3. Season with the paprika and garlic powder.
  4. Cover and cook on LOW for about 4 hours or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.
  5. Mix in the remaining 1/3 cup olives.
  6. Serve garnished with parsley.

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