Spanish-Style Stewed Chicken with Tomatoes

Total Time
42 min
12 min
30 min


olive oil cooking spray

1 spray(s)

uncooked skinless boneless chicken thigh(s)

1 pound(s), 4 (1/4-pound thighs)

black pepper

½ tsp

table salt

¼ tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 medium clove(s), minced

canned diced tomatoes

14½ oz, (1 can)


2 oz, (1/4 cup), green variety, pitted and chopped

white wine

¼ cup(s), dry


½ tsp

fresh parsley

2 Tbsp, chopped


  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. Per serving (1 chicken thigh and ½ cup sauce)


White rice is the perfect accompaniment to this saucy dish (½ cup cooked white rice per serving will increase the SmartPoints by 3).

A happier, healthier you starts here