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

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.