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Photo of Spanish-style stewed chicken with tomatoes by WW

Spanish-style stewed chicken with tomatoes

4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Add a little heat to the dish with hot smoked paprika in place of the traditional paprika.

Ingredients

Cooking spray

4 spray(s)

Uncooked skinless boneless chicken thigh

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

Black pepper

½ tsp

Table salt

¼ tsp

Uncooked onion

1 small, chopped

Garlic

2 clove(s), minced

Canned diced tomatoes

14½ oz

Olives

¼ cup(s), green variety, pitted and chopped

White wine

¼ cup(s), dry variety

Paprika

½ tsp

Fresh parsley

2 Tbsp, chopped

Instructions

  1. Sprinkle chicken with ¼ tsp pepper and salt. Spray a large skillet with cooking 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 tsp 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

Notes

Serve over a bed of rice or spaghetti squash noodles.

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