Chicken and Pepper Stew With Olives

Chicken and Pepper Stew With Olives
 Hans Gissinger
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Hands-On Time
30
minutes
Total Time
60
minutes
Serves 8

Ingredients

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

Directions

  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.
Sara Quessenberry
January 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 179
  • Protein 34 g
  • Carbohydrate 61 g
  • Sugar 9 g
  • Fiber 4 g
  • Fat 20 g
  • Sat Fat 5 g
  • Calcium 67 mg
  • Iron 5 mg
  • Sodium 713 mg
  • Cholesterol 100 mg
What does this mean? See Nutrition 101.

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