Spanish Chicken Stew
Prep Time
15 minutes
Prep Notes
This is a deliciously simple recipe that delivers great taste and nutrition! The Mediterranean way! I've added additional veggies (zucchini and green beans) to up the anti-inflammatory benefits from this dish!
Like to see this recipe being made? See "Cooking with Evey" live program making this dish.
Cooking Time
45 minutes
Yields
4 servings
Ingredients
1 lb Chicken Thighs (bone-in or without)
2 tbsps Extra Virgin Olive Oil
1 Yellow Onion (diced)
2 Carrot (chopped)
1 Red Bell Pepper (chopped)
2 cloves Garlic (minced)
2 cups Green Beans (washed, trimmed to 2 inch pieces)
1 tsp Italian Seasoning (or dried oregano)
1 tsp Smoked Paprika (or sweet paprika)
1 can Fire Roasted Diced Tomatoes (14.5 oz. can with juices)
1 can Great Northern Beans (15 oz., drained and rinsed)
1 cup Chicken Broth
1 Zucchini (chopped)
1/2 cup Green Olives
4 ozs Feta Cheese (Greek, optional)
Directions
- Heat oil in a Dutch oven. When hot, add chicken and brown, about 3 minutes on each side. Remove chicken to separate plate.
- Add in a bit more olive oil. When hot, add onions and carrots. Saute 3-4 minutes or until onions are just beginning to soften. Add in the garlic, red peppers, green beans, Italian Seasonings, and paprika. Saute 3-4 minutes more.
- Add tomatoes, broth, beans, zucchini, olives, and chicken to the pot, making sure the chicken is covered.
- Cover the pot and let simmer on the stovetop on low heat for 1 hour, or place the covered pot in a preheated oven at 375°F for 45 min.
- Served sprinkled with optional Feta cheese.
Credit
Evey Schweig Health Coach & Anti-inflammatory Expert
https://eveyschweig.com/apps/recipe/details/id/Spanish-Chicken-Stew
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