Spanish Chicken Stew

Name: Spanish Chicken Stew
Ingredients: 2 tablespoons olive oil; onion 1 med., cut in wedges; 1 green pepper cut in 1-inch pieces; clove garlic 1 med., crushed; 29 ounces tomatoes whole, in puree; 1/2 cup chicken broth; 1/2 teaspoon dried thyme leaves; 1 1/2 pounds boneless chicken thighs cut in 2-inch pieces; 1/2 pound boiled ham cut in 1/4-inch strips; 14 ounces marinated artichoke hearts drained; 1 cup frozen peas thawed; 1/2 cup pitted black olives sliced

12 ingredients

8 steps

Ingredients

2 tablespoons olive oil
onion 1 med., cut in wedges
1 green pepper cut in 1-inch pieces
clove garlic 1 med., crushed
29 ounces tomatoes whole, in puree
1/2 cup chicken broth
1/2 teaspoon dried thyme leaves
1 1/2 pounds boneless chicken thighs cut in 2-inch pieces
1/2 pound boiled ham cut in 1/4-inch strips
14 ounces marinated artichoke hearts drained
1 cup frozen peas thawed
1/2 cup pitted black olives sliced

Directions

1

In microwave-safe, 3-quart casserole, cook oil, onion, pepper and garlic on high for 2 minutes.
2

Add tomatoes, broth, thyme and 1/2 teaspoon salt; mix well.
3

Add chicken pieces; stir.
4

Cover with plastic wrap, turning back one corner to vent.
5

Cook on high for 10 minutes, stirring twice.
6

Add ham, artichoke hearts, peas and olives; cover and cook on high for 3 minutes.
7

Serve over cooked noodles or rice, if desired.
8

Makes 8 servings.