Basque-style chicken
2
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
It’s a little bit French and a little bit Spanish but this simple rustic-style stew is always delicious.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
650 g, halved lengthways, trimmed
Red onion
1 medium, sliced thinly
Red capsicum
1 medium, cut into 2cm pieces
Green capsicum
1 medium, cut into 2cm pieces
Garlic
2 clove(s), crushed
Ground paprika
2 tsp
Canned diced tomatoes
400 g
Chicken stock
½ cup(s), (125ml)
97% fat-free deli sliced ham
50 g, chopped
Pimento-stuffed green olives, drained
12 individual
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Instructions
1
Heat oil in a deep non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2–3 minutes each side or until browned. Transfer to a plate.
2
Add onion and capsicums to same pan over medium heat. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Return chicken to pan with tomatoes, stock and ham and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until chicken is cooked through.
3
Add olives and stir to combine. Season with salt and pepper. Serve sprinkled with parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.