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.
Author - Natalie Haughton Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 68.4mg||21 %|
|Sodium 109.7mg||4 %|
|Potassium 739.5mg||19 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 52g|
|Protein 33g||47 %|
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Calories per serving: 380
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