A simple mediterranean style chicken stew, easy to prepare
Servings: 2 -3
- 2 tbsp olive oil
- 4 chicken thighs
- 1 tsp smoked paprika
- 1 medium onion sliced
- 1 large clove garlic minced
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1 tsp dried thyme
- 200 g/7oz can chopped tomatoes
- small glass sherry
- 1/2 cup olives stoned and halved
- salt and pepper to taste
- fresh flat leaf parsley
Heat oil in a large pan and sear the chicken on both sides. Do not move for 1 minute to form a crust then tiurn after 2 mins and do other side. Remove chicken from pan.
Add the onion to the pan and cook for 4 minutes before adding the garlic and sliced peppers.
Add the paprika and cook for a further 5 minutes.
Return chicken to the pan and add the tinned tomatoes and sherry.
Cover and simmer 30 minutes.
Add the olives during last 10 minutes of cooking time and season to taste.
Serve sprinkled with flat leaf parsley alongside some basmati rice.