Spanish Chicken With Olives For The Crock Pot - cooking recipe

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

Preparation

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.
Place chicken on top; season with paprika and garlic pepper.
Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
Mix in the remaining olives and serve garnished with parsley.