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Mediterranean Chicken Stew

Mediterranean Chicken Stew
Tomatoes and peppers lend to the eye-catching color of this fast-to-fix stew. The mild seasonings will appeal to everyone's tastes.
6 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 cup pitted ripe olives
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice

Directions

  • In a large skillet, saute onion and garlic in oil for 3-4 minutes or
  • until tender. Add chicken; cook for 6-8 minutes or until chicken
  • juices run clear. Stir in the tomatoes, peppers, olives, salt and
  • oregano; bring to a boil. Reduce heat; cover and simmer for 10-12
  • minutes, stirring occasionally.
  • Combine cornstarch and water until smooth; gradually stir into
  • chicken mixture. Bring to a boil; cook and stir for 1 minute or
  • until thickened. Serve with rice. Yield: 6 servings.
© Taste of Home 2013

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Mediterranean Chicken Stew (continued)

Nutrition Facts: 1 serving (1 each) equals 236 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 738 mg sodium, 14 g carbohydrate, 3 g fiber, 24 g protein.
© Taste of Home 2013