Recipe Box: Chicken And Pepper Stew With Olives

by Kimberly Dresdner on April 22, 2014

Chicken and Pepper Stew with Olives 1

I think I’ve made this once before, but I’ve made so many recipes over the past few years, it’s hard to keep track of what I’ve made and what I anticipated making.  At any rate, this recipe comes from Real Simple Magazine, and as magazine name describes, this recipe is pretty simple.  Nick and I had been going on a soup and stew kick for a little which because he chipped a filling and was having a hard time eating without getting food stuck in the chipped filling.  I tried to make as many “soft” recipes as possible and this made the cut.  Since this recipe makes so much, I ended up cutting it in half. (Nick has since had his dentist appointment and we are back to eating more than just soup and stew for dinner!)

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Chicken and Pepper Stew with Olives
By Real Simple Magazine

Makes 8 servings; 563 calories per serving

1/2 cup all-purpose flour
1 teaspoon paprika, preferably smoked
Kosher salt and black pepper
16 boneless, skinless chicken thighs (about 6 pounds), halved
3 tablespoons olive oil
3 red bell pepper, sliced
3 green bell peppers, sliced
4 cloves garlic, smashed
2 cups low-sodium chicken broth
2 cups pitted olives
1/2 cup golden raisins
2 cups long-grain white rice

In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat.

Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.

Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.

Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.

Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew.

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by Kimberly Dresdner on April 15, 2014

Well, I don’t have any home improvement projects completed as of right now, but I have a few in progress, so I thought I’d do a short photo dump of some stuff that’s going on at our casa.

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I started painting the breakfast nook this past weekend.  One coat is completely up and one more (hopefully) coat to go!

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I sanded down a desk a couple of weeks ago and put the first coat of primer on it this past weekend.  I hope to have a desk to put in the office in another week or two.  Until then, this bad boy is living in the garage.

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This cool mirror isn’t in our house, but I spotted it at the Frisco Mercantile and thought it would be worth DIYing a similar one.   How hard could it be?!…

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We got our first rose!  This picture was from a few days ago and I haven’t gone out to check our rose buses in a day or two, but I think we have several more roses in bloom.  This particular bush was past blooming when we moved in, so it was a surprise to see what color roses it would produce.

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Our neighborhood had a semi-organized neighborhood yard sale this past weekend.  Nick and I didn’t set up shop, but we stopped by several neighborhood houses to check out the goods.  I scored these awesome lamps.  2 for $5.  Nick also got a “new” desk and we got a few other random things.

So there you have it.  A few snapshots of what we’ve been up to lately.  What’s been on your agenda?

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