Chicken and Pepper Stew With Olives

Photo by  Hans Gissinger
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 563 calories
    • Calories 179 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 100 mg
    • Sodium 713 mg
    • Protein 34 g
    • Carbohydrate 61 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 67 mg


  1. Check 1/2cup all-purpose flour
  2. Check 1teaspoon paprika, preferably smoked
  3. Check kosher salt and black pepper
  4. Check 16 boneless, skinless chicken thighs (about 6 pounds), halved
  5. Check 3tablespoons olive oil
  6. Check 3 red bell peppers, sliced
  7. Check 3 green bell peppers, sliced
  8. Check 4 cloves garlic, smashed
  9. Check 2cups low-sodium chicken broth
  10. Check 2cups pitted olives
  11. Check 1/2cup golden raisins
  12. Check 2cups long-grain white rice


  1. In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat.
  2. Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.
  3. Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.
  4. Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.
  5. Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew.