Spanish Chicken 

4 boneless chicken breasts
1 small can Tomato Paste
1 12 oz. can of Beer
1 Jar of Green Olives w/ Pimentos (the tall skinny jar & use 
most of the juice)
1 Small White Onion (Sliced & separate rings) 
1 Whole Bay Leaf
Garlic Powder
Lawry's Season Salt and pepper

Put chicken in pot. You can use the unboned, but if you do
please be careful. It is so very easy to get a small bone
caught in throat, due to the slow cooking. Pour the Beer and Tomato Paste in a Lg. bowl and mix them  together. If you have a French Whisk they blend faster. Pour mixture over chicken, add Olives & juice. Then spread onions over top. Use Garlic, Salt & Pepper to your taste. Make certain Bay Leaf is down close to the chicken. On High it should take about 5 Hours (or until tender)
Serve over White Rice (I use Uncle Ben's Converted, but mainly because I have good luck with it) A Green Veggie or a Yellow Veggie w/ Mixed Green Salad works beautifully. I hope you'll enjoy this as much as we do.