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Spanish Chicken Stew
Date added: December 6, 2007
- Servings: 4 change
- Calories per serving: 344
- Prep time: 15
- Cook time: 20
Ingredients
- pound chicken, skinless boneless thighs cut into 1 1/2 inch pieces
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1 cooking spray, 1/3 sec spray
- 1 onion thinly sliced
- 1 red pepper cut into bite size strips
- 2 garlic cloves minced
- 12 ounce-weight red potatoes cut into 1/2-inch wedges
- 1 cup broth, chicken, light, fat free, rducd sod, cnd
- 1/2 tsp savory, ground
- 1/4 tsp thyme, fresh
- 14 1/2 ounce-weight tomatoes, diced, cnd
- 3 tablespoons olives, pimiento-stuffed chopped
Recipe Method
1. Sprinkle chicken with salt and pepper. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir until no longer pink.
2. Add onion and sweet pepper; cook and stir about 3 minutes or until crisp-tender. Add garlic; cook and stir for 30 seconds more. Add potatoes, chicken broth, dried savory (if using, and dried thyme (if using). Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until chicken and potatoes are tender. Add undrained tomatoes. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in olives and fresh herbs (if using).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 344 | 17% |
| Fat 11g | 16% |
| Cholesterol 94mg | 31% |
| Sodium 1,337mg | 56% |
| Carbohydrates 31g | 17% |
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