Spanish Olive Chicken

1 broiler-fryer chicken, cut up
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon pepper
3 large tomatoes, each cut in 6 wedges
3 medium sweet green peppers, each cut in 6 wedges
1/2 cup sliced black olives
1/2 cup white wine
3 tablespoons tomato paste

Put olive oil in a large heavy fry pan or Dutch oven on medium-high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Drain off and discard oil. Mix together salt, cinnamon and pepper and sprinkle on all sides of chicken. Place chicken in crock pot. Add tomatoes, peppers and olives; pour wine over all. Cover and cook on low for 6 to 8 hours. Remove chicken to a warm serving bowl. Add tomato paste to juice in crock pot (at least 1/2 cup). Set temperature to high and let simmer for about 5 minutes. Pour sauce over chicken, garnish with parsley, and serve with saffron rice. Makes about 4-6 servings.

Alternative: If you prefer, you can do the whole process in the Dutch oven. Cook chicken for about 45 minutes.