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Old 10-05-2012, 07:11 AM   #1
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Join Date: Sep 2012
Location: Louisiana
Posts: 16
Spanish Chicken Stew

1 1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
12 ounces red-skinned potatoes, cut into 1/2-inch wedges
1 medium onion, thinly sliced
1 teaspoon bottled minced garlic (2 cloves)
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 medium red sweet pepper, cut into 1/4-inch strips
1/3 cup small pimiento-stuffed olives, cut up
Bread Sticks (optional)

1. In 3-1/2- or 4-quart slow cooker, combine chicken, potato, onion, garlic, thyme, salt, and black pepper. Add tomatoes and broth.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more. Serve with bread sticks, if desired. Makes 4 servings.


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Old 05-21-2013, 08:49 PM   #2
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Location: Australia
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This sounds good

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Old 05-22-2013, 07:46 AM   #3
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That looks really good. Being me though, dry sherry, capers and chorizo would find a way into that stew.

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Old 05-22-2013, 10:42 AM   #4
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Location: South West France
Posts: 588
Yep! CraigC is right
.Cube up some chorizo sausage for a really authentic touch (even if you do leave out the sherry) It really is a nice way to cook chicken though
Celtic cook

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chicken, stew

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