Receta Spanish Chicken Stew

• 2 T extra virgin olive oil
• 1 med. onion, cut in wedges
• 1 green pepper, cut in 1-inch pcs
• 1 med. clove garlic, crushed
• 1 (29 ounce) can whole tomatoes in puree
• 1/2 c. chicken broth/stock
• 1/2 teaspoon dry thyme leaves
• 1 1/2 pound boneless chicken thighs, cut in 2-inch pcs
• 1/2 pound boiled ham, cut in 1/4-inch strips
• 2 (7 ounce) jars marinated artichoke hearts, liquid removed
• 1 c. frzn peas, thawed
• 1/2 c. pitted black olives, sliced

Direcciones