Chicken and Pepper Stew with olives Recipe

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.