Mediterranean Chicken Stew
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 6 servings.
Tomatoes and peppers lend to the eye-catching color of this fast-to-fix stew. The mild seasonings will appeal to everyone's tastes.
Ingredients
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1 medium onion, chopped
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2 garlic cloves, minced
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2 tablespoons canola oil
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1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
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2 cans (14-1/2 ounces each) stewed tomatoes
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1 medium green pepper, julienned
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1 medium sweet red pepper, julienned
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1 cup pitted ripe olives
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1 teaspoon salt
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1 teaspoon dried oregano
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2 tablespoons cornstarch
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3 tablespoons cold water
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Hot cooked rice
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 236 calories, 9g fat (2g saturated fat), 63mg cholesterol, 738mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 24g protein.
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