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Receta Spanish Chicken Stew
by Global Cookbook

Spanish Chicken Stew
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  Raciónes: 8

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Makes 8 servings.