Dinner

Spanish Stewed Chicken Thighs is for Dinner.

Spanish Stewed Chicken Thighs takes 10 minutes to prepare.

Spanish Stewed Chicken Thighs takes 30 minutes to cook.

Spanish Stewed Chicken Thighs makes 8 servings.

The ingredients for Spanish Stewed Chicken Thighs are:

2 tablespoons extra virgin olive oil (EVOO)
8 skinless, boneless chicken thighs (2 pounds)
Salt and pepper
1 red mild frying or bell pepper, chopped
2-3 small ribs celery with leafy tops, chopped
1 onion, chopped
4 cloves garlic, thinly sliced
1 jalape?o or Fresno chili pepper, thinly sliced
1/4 cup dry sherry or white wine
1 can diced or crushed tomatoes (15 ounces)
1 1/2 cups chicken stock
1/2 cup flat leaf parsley
1/4 cup sliced pimiento-stuffed olives

Here is how you make Spanish Stewed Chicken Thighs:

In a large skillet or Dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.Add the bell pepper, celery, onion, garlic and jalepeno pepper. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives. Serve over brown rice (rice not included in nutrition information).Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KRISTIN9924.

The nutritional information for Spanish Stewed Chicken Thighs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 186.7

• Total Fat: 7.8 g
• Cholesterol: 57.3 mg
• Sodium: 728.5 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 2.6 g
• Protein: 15.4 g

Spanish Stewed Chicken Thighs is Spanish cuisine.