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Spanish Chicken Soup
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- #86064
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/4 pound skinless, boneless chicken thighs, cut into 1 1/2" pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium onion, thinly sliced
1 red sweet pepper, cut into 1/4" thick strips
1 teaspoon bottled minced garlic
12 ounces red potatoes, cut into 1/2" thick wedges
1 cup chicken broth
1/2 teaspoon dried savory, crushed
1/4 teaspoon dried thyme, crushed
1 can (14.5 ounce size) diced tomatoes, undrained
1/3 cup small pimiento stuffed olives, cut up
directions
Season chicken with the salt and pepper. In a 4 qt. Dutch oven, cook chicken in hot olive oil over medium-high heat until lightly browned. Add onion and sweet pepper to Dutch oven; cook about 3 minutes or until crisp tender.
Add garlic; cook for 30 seconds more. Add potatoes, broth, savory, and thyme. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken and potatoes are tender.
Add undrained tomatoes to the stew. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir in olives.
added by
pigger
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 13, 2013
Being a Texas girl I embellished the recipe a bit to make it more spicy...but it was great.