Mediterranean Chicken Stew
My family loves olives, black or green I can't keep them in the house. My step-daughter Sarah loves green olives and as a standing joke between us she always asks for a jar of olives for any celebration. On her sixteenth birthday she wanted olives.....so I bought her a very large jar of green olives and wrapped them with her other gifts. On her Christmas list she indicated olives again...I put a large jar in her Christmas stocking. The child would sit and eat a whole jar of olives if I let her. Anytime I run across a recipe with olives in it I have to try it for Sarah. This one is terrific and very flavorful. I also put green olives in it but that is not in the original recipe. I serve this with rice but I think angel hair pasta would also be terrific. Let me know how you like it.
1 Medium onion chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 cans (14-1/2oz) stewed tomatoes
1 medium green pepper, julienne
1 medium sweet red pepper, julienne
1 cup pitted ripe olives
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
In a large skillet, sauté the onion and garlic in the oil for 3-4 minutes or until tender. Add the chicken and cook for 6-8 minutes or until the meat juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano. Bring to a boil, then reduce heat. Cover and simmer for 10-12 minutes stirring occasionally. Combine cornstarch and water until smooth and stir into the pan. Bring back to a boil cooking for approximately 1 minute until thickened.
Serve with rice (or pasta) 6 servings
2 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 cans (14-1/2oz) stewed tomatoes
1 medium green pepper, julienne
1 medium sweet red pepper, julienne
1 cup pitted ripe olives
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
In a large skillet, sauté the onion and garlic in the oil for 3-4 minutes or until tender. Add the chicken and cook for 6-8 minutes or until the meat juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano. Bring to a boil, then reduce heat. Cover and simmer for 10-12 minutes stirring occasionally. Combine cornstarch and water until smooth and stir into the pan. Bring back to a boil cooking for approximately 1 minute until thickened.
Serve with rice (or pasta) 6 servings
Mediterranean Chicken Stew Recipe
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