Chicken and Pepper Stew with olives

By á-47

Ingredients

• 1/2 cup flour
• 1 tea. paprika, preferrably smoked
• salt and pepper
• 16 boneless, skinless chicken thighs (6#) cut into pieces
• 3 Tbsp. oil
• 3 red bell peppers, sliced
• 3 green bell peppers, sliced
• 4 cloves garlic, smashed
• 2 cups chicken broth
• 2 cups pitted klamata olives
• 1/2 cup golden raisins
• 2 cups long grain white rice, cooked

Preparation

Step 1

Combine flour, paprika, 1/2 tea. salt and 1/2 tea. pepper. Add chicken to coat.

Brown chicken in batches 6-8 minutes. Transfer to a plate.

Add peppers, garlic, 1/2 cup broth, 1/2 tea. salt and 1/4 tea. pepper. Cook until peppers are soft (4-6 mins.). Add olives, raisins and remaining 1 1/2 cups broth. Nestle chicken in the veggies and simmer covered 15 minutes. Uncover and simmer until chicken is cooked through and sauce slightly thick (15-20 mins.)

Serve stew with rice.