Spanish Chicken Stew
Ingredients
- 1/2 Chicken (1/2 of a 4 pound chicken), cut into 2” pieces or 1.5 pounds boneless chicken thighs, cut into 2” pieces
- salt and pepper
- 2 tbsp extra virgin olive oil
- 1 small red onion, chopped
- 1 red bell pepper, sliced into thin strips
- 1 garlic clove, minced
- 1 15 ounce can crushed tomatoes
- 1 cup chicken broth
- 1 cup water
- 2 bay leaves
- 1 tbsp oregano
- 1/2 cup green olives, pitted
- 2 tbsp capers, chopped if too big
- 1/4 cup fresh parsley
Instructions
- Season the chicken with salt and pepper.
- Heat a Dutch oven or a deep pot and add the olive oil.
- Add the chicken and cook on every side until golden brown. Remove the chicken and reserve.
- To the Dutch oven, add the red onion, red bell pepper, and garlic clove. Cook for about 5 minutes, or until soft.
- Add the crushed tomatoes, chicken broth, water, bay leaves and oregano. Turn heat too high.
- Add chicken back to the pot, making sure chicken is covered with liquid. Bring to a boil.
- Simmer for 15 more minutes or until chicken is done and serve with capers, green olives and fresh parsley.
Nutrition
Calories: 325kcalCarbohydrates: 7gProtein: 35gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 162mgSodium: 551mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 1386IUVitamin C: 45mgCalcium: 65mgIron: 3mg
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