Mediterranean Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Tomatoes and peppers lend to the eye-catching color of this fast-to-fix stew. The mild seasonings will appeal to everyone's tastes. Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoons canola oil |
1-1/2 pounds 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 |
Directions:
1. In a large skillet, saute onion 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. Yield: 6 servings.
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