Recipe: A Very Different Arroz Con Pollo (crock pot)

A Very Different Arroz Con Pollo

1 frying chicken -- cut up
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic -- minced
1/8 teaspoon saffron powder
3 cups broth or bouillon
2 tablespoons dry sherry
16 ounces canned peas -- drained
1/2 cup stuffed green olives -- sliced
2 cups cooked rice

In slow-cooking 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 slow-cooking pot, combine chicken, 2 cups broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 minutes, or until hot.