SIMPLE CHICKEN STEW RECIPE WITH TOMATOES AND OLIVES
This simple recipe is versatile and keeps very well, so you can prepare the night before you want to serve it and it will taste just as good as-if not better than-when it was fresh. You can also prepare the ingredients the night before and then cook it in a slow cooker while you're at work.
Provided by Stephanie Stiavetti
Categories Entree
Time 1h45m
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 300°F (149°C). Heat olive oil over medium heat in a large Dutch oven until shimmering. Add chicken and cook without moving until well browned on one side, about 4 minutes. Stir and continue cooking until lightly browned on remaining sides, about 3 minutes longer. Transfer to a plate. Add onion to pot and cook, stirring, until lightly browned, about 5 minutes. Add black olives, green olives, and capers, and cook for 1 minutes, stirring constantly. Add tomatoes, red wine, bay leaves, and basil. Add 1 teaspoon salt and season with pepper. Return chicken to pot and bring to a simmer.
- Cover pot and transfer to oven. Cook until chicken is completely tender, about 2 hours. Remove lid and continue cooking for 15 minutes to lightly reduce cooking liquid. Discard basil. Season to taste with more salt and pepper as desired. Stir in chopped parsley or basil, reserving some for garnish. Serve with rice, or cool and store in a sealed container in the refrigerator for up to 3 days. Reheat before serving.
Nutrition Facts : Calories 282 kcal, Carbohydrate 15 g, Protein 23 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 744 mg, Fiber 4 g, ServingSize 1 serving
CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES
Found this in Organic Style magazine. I don't like olives so I'll omit them, but I'm posting the original recipe here. Its served with couscous.
Provided by jovigirl
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
- Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
Nutrition Facts : Calories 834.4, Fat 23.4, SaturatedFat 6, Cholesterol 112.6, Sodium 1342.6, Carbohydrate 98.5, Fiber 10.7, Sugar 7, Protein 55.1
STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES
These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.
Provided by David
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
- Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 10.8 g, Cholesterol 136.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 39.4 g, SaturatedFat 5.7 g, Sodium 712.5 mg, Sugar 4.1 g
MOM'S SPICY CHICKEN TOMATO STEW
My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.
Provided by Kariz0rz
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
- Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
- Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g
CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
- To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
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