Mediterranean Chicken Stew
This article has not been rated yet.
This is a truly company-worthy dish that can be made - start to finish - in about half an hour. No kidding. Serve it with couscous or rice. And never reveal your secret.
796-mL can diced
, rinsed and drained
, cut into 8 to 10 pieces
, coarsely chopped
- In a Dutch oven or very large skillet, cook the onion and green pepper over medium heat until softened – about 5 minutes. Add the garlic and oregano and cook, stirring, for just one minute. Now add the tomatoes, chickpeas, chicken broth, parsley, salt and pepper.
- Cook, stirring a few times, for about 5 minutes. Now add the chicken pieces and olives, and continue to cook, uncovered, for 15 minutes, stirring frequently.
- That’s pretty much it, folks. Serve chicken and sauce spooned over hot cooked rice or couscous.