Basque Chicken Stew
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.
A portrait of Breana Killeen, M.P.H., RD
Source: EatingWell Magazine, Soup Cookbook
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size:
1 1/2 cups Per Serving:
246 calories; protein 23g; carbohydrates 20.1g; dietary fiber 3.2g; sugars 4.4g; fat 7.8g; saturated fat 2g; cholesterol 104.1mg; vitamin a iu 1133.8IU; vitamin c 46.2mg; folate 32.7mcg; calcium 49.2mg; iron 2.2mg; magnesium 45.2mg; potassium 859.8mg; sodium 685.2mg.
Exchanges:
3 lean protein, 1 starch, 1 vegetable
