Basque Chicken Stew

Basque Chicken Stew

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From: EatingWell Magazine, Soup Cookbook

Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
  • 1½ pounds red potatoes, cut into ½-inch-wide wedges
  • 1 large onion, thinly sliced
  • 1 large red bell pepper, sliced
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon crushed dried savory
  • ½ cup small pimiento-stuffed olives

Preparation

  • Prep

  • Ready In

  1. Combine chicken, potatoes, onion and bell pepper in a 5- to 6-quart slow cooker. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory. Cover and cook on High for 4 hours or on Low for 8 hours.
  2. Stir in olives before serving.
  • To make ahead: Prep chicken, onion and bell pepper and combine. Prep potatoes and cover with water. Combine tomatoes, broth, garlic, thyme, salt, pepper and savory. Refrigerate separately for up to 1 day.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 246 calories; 8 g fat(2 g sat); 3 g fiber; 20 g carbohydrates; 23 g protein; 33 mcg folate; 104 mg cholesterol; 4 g sugars; 0 g added sugars; 1,134 IU vitamin A; 46 mg vitamin C; 49 mg calcium; 2 mg iron; 685 mg sodium; 860 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable

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