Mediterranean Chicken Stew

  • Makes4 servings
Mediterranean Chicken Stew

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.


  • 2 tbsp olive oil

  • 1 medium onion, chopped

  • 1 medium green sweet pepper, chopped

  • 2 garlic cloves, minced

  • 1 tsp dried oregano, crumbled

  • 1 796-mL can diced tomatoes

  • 1 540-mL can chickpeas, rinsed and drained

  • 1 cup chicken broth

  • 1/4 cup chopped parsley

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 rotisserie chicken, cut into 8 to 10 pieces

  • 1/2 cup kalamata olives, 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.

This article was originally published on May 01, 2006