Spanish Chicken Stew Recipe

Name: Spanish Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; onion 1 med., cut in wedges; 1 green pepper cut in 1-inch pieces; clove garlic 1 med., crushed; 29 ounces tomatoes whole, in puree; 1/2 cup chicken broth; 1/2 teaspoon dried thyme leaves; 1 1/2 pounds boneless chicken thighs cut in 2-inch pieces; 1/2 pound boiled ham cut in 1/4-inch strips; 14 ounces marinated artichoke hearts drained; 1 cup frozen peas thawed; 1/2 cup pitted black olives sliced

Servings: persons

2 tablespoons olive oil
onion 1 med., cut in wedges
1 green pepper cut in 1-inch pieces
clove garlic 1 med., crushed
29 ounces tomatoes whole, in puree
1/2 cup chicken broth
1/2 teaspoon dried thyme leaves
1 1/2 pounds boneless chicken thighs cut in 2-inch pieces
1/2 pound boiled ham cut in 1/4-inch strips
14 ounces marinated artichoke hearts drained
1 cup frozen peas thawed
1/2 cup pitted black olives sliced

1
In microwave-safe, 3-quart casserole, cook oil, onion, pepper and garlic on high for 2 minutes.
2
Add tomatoes, broth, thyme and 1/2 teaspoon salt; mix well.
3
Add chicken pieces; stir.
4
Cover with plastic wrap, turning back one corner to vent.
5
Cook on high for 10 minutes, stirring twice.
6
Add ham, artichoke hearts, peas and olives; cover and cook on high for 3 minutes.
7
Serve over cooked noodles or rice, if desired.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, onion 1 med., cut in wedges, 1 green pepper cut in 1-inch pieces, clove garlic 1 med., crushed, and more.

Yes, Spanish Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken Stew

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