Spanish Stewed Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons extra virgin olive oil (EVOO)8 skinless, boneless chicken thighs (2 pounds)Salt and pepper1 red mild frying or bell pepper, chopped2-3 small ribs celery with leafy tops, chopped1 onion, chopped4 cloves garlic, thinly sliced1 jalapeņo or Fresno chili pepper, thinly sliced1/4 cup dry sherry or white wine1 can diced or crushed tomatoes (15 ounces)1 1/2 cups chicken stock1/2 cup flat leaf parsley1/4 cup sliced pimiento-stuffed olives
In a large skillet or Dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
Add the bell pepper, celery, onion, garlic and jalepeno pepper. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.
Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives. Serve over brown rice (rice not included in nutrition information).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTIN9924.
Add the bell pepper, celery, onion, garlic and jalepeno pepper. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.
Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives. Serve over brown rice (rice not included in nutrition information).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTIN9924.
Nutritional Info Amount Per Serving
- Calories: 186.7
- Total Fat: 7.8 g
- Cholesterol: 57.3 mg
- Sodium: 728.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.6 g
- Protein: 15.4 g
Member Reviews