Recipe - Crockpot Arroz Con Pollo

1 Frying chicken; cut up
1 teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic; minced
1/8 teaspoon Saffron powder
3 cup Broth or bouillon
2 tablespoon Dry sherry
1 cn (16 Oz) peas; drained
One half cup Stuffed green olives; cut or sliced up
2 cup Cooked rice

In slowcooking pot, combine chicken with salt, pepper, garlic and saffron.
Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to
6 hours. Drain chicken; save 2 cups of the broth. Turn control to high. In
slowcooking pot, combine chicken, 2 cups broth, peas, olives, and cooked
rice. Cover and cook on high another 20 to 30 minutes, or until hot.
Posted to recipeludigest Volume 01 Number 264 by James and Susan Kirkland
kirkland@gj.net on Nov 17, 1997