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1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 teaspoon dried oregano
2 teaspoons chili powder
1 ( 2 1/2 to 3 1/2 pound ) chicken, cut up
1/2 cup chicken broth
2 tablespoons red wine
1 package (10 oz.) frozen peas, thawed
1/2 cup pimiento stuffed olives
2 cups cooked rice
2 tablespoons chopped fresh cilantro

In a small bowl, combine salt and pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in crockpot. Pour broth and wine over chicken. Cover and cook on LOW 5 to 6 hours. Remove chicken and keep warm. turn control to HIGH. Add peas and olives. Cover and cook on High 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

Serves 4 to 5