Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 med onion, cut in wedges
- 1 x green pepper, cut in 1-inch pcs
- 1 med clv garlic, crushed
- 1 x (29 ounce.) can whole tomatoes in puree
- 1/2 c. chicken broth
- 1/2 tsp dry thyme leaves
- 1 1/2 lb boneless chicken thighs, cut in 2-inch pcs
- 1/2 lb boiled ham, cut in 1/4-inch strips
- 2 x (7 ounce.) jars marinated artichoke hearts, liquid removed
- 1 c. frzn peas, thawed
- 1/2 c. pitted black olives, sliced
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Spanish Chicken Stew
Servings: 8
Directions
- In microwave-safe, 3-qt casserole, cook oil, onion, pepper and garlic on high for 2 min. Add in tomatoes, broth, thyme and 1/2 tsp. salt; mix well. Add in chicken pcs; stir. Cover with plastic wrap, turning back one corner to vent.
- Cook on high for 10 min, stirring twice. Add in ham, artichoke hearts, peas and olives; cover and cook on high for 3 min. Serve over cooked noodles or possibly rice, if you like.
- Makes 8 servings.
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