Spanish-Style Stewed Chicken with Tomatoes
1
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
This Spanish-inspired chicken dish is richly flavoured and full of warm comfort. Chicken thighs are ideal because they stay so moist during cooking. Nestled among the tangy tomatoes and briny olives the chicken soaks up the flavours of the white wine and paprika. Serve over a bed of rice or over spaghetti squash noodles. Add a little heat to the dish with hot smoked paprika in place of the traditional paprika.
Ingrédients
Olive oil cooking spray
4 spray(s)
Uncooked boneless skinless chicken thigh
1 pound(s), 4 (1/4-pound thighs)
Black pepper
½ tsp(s)
Table salt
¼ tsp(s)
Onion
1 small, chopped
Garlic clove
2 clove(s), medium, minced
Canned diced tomatoes
14½ oz, (1 can)
Olives
2 oz, (1/4 cup), green variety, pitted and chopped
White wine
¼ cup(s), dry
Paprika
½ tsp(s)
Fresh parsley
2 tbsp(s), chopped
Instructions
1
Sprinkle chicken with ¼ teaspoon pepper and salt. Spray a large skillet with olive-oil nonstick spray and set over medium-high heat. Add chicken and cook, turning once, until well browned, about 10 minutes. Transfer chicken to plate.
2
Add onion to skillet and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, olives, wine, paprika, and remaining ¼ teaspoon pepper and cook, stirring to scrape up browned bits from bottom of skillet, until mixture comes to boil, about 2 minutes.
3
Return chicken and any accumulated juices to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes.
4
Divide chicken evenly among 4 plates. Stir parsley into sauce and top chicken evenly with sauce.
5
Serving size: 1 chicken thigh and ½ cup sauce
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