Mediterranean Chicken Stew

27 Posted by - August 14, 2013 - Chicken, Dinner, Rice

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Here’s what you’ll need:

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 3 large 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
  • 2 chopped chilli peppers

Directions

  1. In a large skillet, sauté onion, chillies 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.
  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. 

Makes 6 servings

Approximate macros for each serving: 

236 calories | 9 g fat | 14 g carbs | 24 g protein

Here is a link to the original recipe:

http://www.tasteofhome.com/Recipes/Mediterranean-Chicken-Stew

 


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