Spanish-Style Stewed Chicken with Tomatoes and Olives

Total Time
50 min
15 min
35 min
Replace the sherry in this recipe with 1 1⁄2 teaspoons red-wine vinegar.


uncooked boneless skinless chicken thigh(s)

1 pound(s), 4 (1⁄4-pound)

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 medium clove(s), minced

canned tomatoes

14 oz, no-salt-added variety


20 medium, pimiento-stuffed variety

sherry (dry or sweet)

1 Tbsp, or vermouth


½ tsp, sweet variety


  1. Spray a large nonstick skillet with olive oil nonstick spray and place over medium-high heat. Add the chicken, skin-side down, and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate and drain off all the fat remaining in the skillet. When the chicken is cool enough to handle, remove and discard the skin.
  2. Return the skillet to the heat and add the onion and garlic; cook, stirring, until the onion is tender, about 3 minutes. Stir in the tomatoes, olives, sherry or vermouth, and paprika; bring to a boil. Add the chicken, along with any juices that have collected on the plate, and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes. Yields 1 thigh with 1⁄2 cup sauce per serving.

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