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Spanish Chicken & Bean Stew

Spanish Chicken & Bean Stew

Susan Maria Leach  /  6/19/2019  /  Facebook  /  Twitter  / 

Lots of great flavors pulled from the shelves and quickly combined in this stew with the flavors of Spain!

Smoked Sweet Paprika is amazing stuff. This makes plenty for a supper plus either lunches or freeze for another meal!

Ingredients

  • 1 sweet onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless skinless chicken thighs, each cut into 4 pieces
  • 1 tablespoon smoked sweet paprika
  • Sea salt and black pepper
  • 1 cup chicken broth
  • One 15 ounce can diced (fire roasted) tomatoes
  • One, 6 ounce jar roasted red peppers, sliced
  • One, 15 ounce can pinto beans, drained and rinsed
  • One, 5 ounce jar marinated artichoke quarters
  • 1/4 cup green olives with pimento
  • Chopped flat leaf parsley

Instructions

  • Sauté the onion and garlic in the olive oil over medium high heat in a heavy large covered skillet until softened, 2 to 4 minutes.
  • Season the chicken with half of the paprika, salt and pepper and add to the pan with the onions.
  • Cook until lightly golden, 4 to 6 minutes.
  • Stir in the rest of the paprika and then add the broth, tomatoes, roasted peppers, beans and artichokes.
  • Reduce heat cover and simmer 20 to 25 minutes, until chicken is tender.
  • Stir in the olives and parsley.

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