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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
1 16 ounce can peas -- drained
1/2 cup stuffed green olives -- sliced
2 cups cooked rice
In a slow cooker, 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 a slow cooker, combine chicken, 2 cups broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 minutes, or until hot.
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