Quick Comforting Spanish Chicken Stew
Ingredients
-
1
tbsp
avocado oil
-
1½
lbs
boneless skinless chicken thighs
-
1
tsp
sea salt
-
1
tsp
ground pepper
-
2
count
bell peppers (one red, one green)
-
2
count
carrots, chopped into rounds
-
1
count
sweet potato, chopped into cubes
-
3
cups
chicken broth
-
1
can (28 oz)
crushed tomatoes
-
1
tbsp
tomato paste
-
2
tsp
dried oregano
-
1
tsp
smoked paprika
-
1
tsp
white vinegar
-
½
tsp
allspice
-
1
count
bay leaf
-
1
can
green olives, drained
-
to taste
fresh cilantro, chopped (optional garnish)
Instructions
- Prep the bell pepper, carrots, and sweet potato, then set aside.
- Heat avocado oil in a Dutch oven over medium heat.
- Season the chicken with salt and pepper, then brown it in the pot for 3-4 minutes per side.
- Remove the chicken and set it aside on a plate.
- Deglaze the pan with chicken broth, then add the remaining stew ingredients except for the olives.
- Bring the mixture to a boil, then reduce heat to low and cover to simmer for about 30 minutes until the chicken is cooked through and the potatoes are tender.
- Add the olives for the last 5 minutes of cooking.
- Taste and adjust seasonings as necessary, then serve topped with chopped cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
90mg
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