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)
Black pepper
0.5 tsp
Table salt
0.25 tsp
Uncooked onion
1 small
Garlic
2 clove(s)
Canned diced tomatoes
14.5 oz
Olives
0.25 cup(s)
White wine
0.25 cup(s)
Paprika
0.5 tsp
Fresh parsley
2 Tbsp
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
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