SPANISH CHICKEN STEW WITH OLIVES

Serves 4

THIS CAME OUT INCREDIBLE. JEFF, AND MOLLY LAPPED IT UP. THIS IS A GOOD CHOICE FOR A BUFFET DINNER OR A COZY FAMILY SIT DOWN DINNER.

ingredients

8 BONELESS, SKINLESS CHICKEN THIGHS CUT INTO CHUNKS (OR CHUNKS OF CHICKEN BREASTS,(WHICH SHOULD COOK FOR A SHORTER TIME)
FLOUR
COARSE SALT AND PEPPER
6 TBSP OLIVE OIL
8 GARLIC CLOVES, MINCED
2 SMALL ONIONS, CHOPPED
1-2 CUPS SLICED BELLA MUSHROOMS
1 28 OZ CAN CHOPPED ITALIAN PLUM TOMATOES(USE ONLY 1/2 THE JUICE) (POMI OR CENTI BRAND IN THE BOX)
1 SMALL CAN TOMATO PASTE
1 CUP DRY RED TABLE WINE
1-2 CUPS LOW SODIUM CHICKEN STOCK
1 CUP COMBINED PITTED KALAMATA OLIVES AND GIANT SICILIAN GREEN OLIVES
2 TBSP CAPERS, USE A TBSP OR 2 OF THE LIQUID.
1 CUP FROZEN PEAS
1 TSP DRIED OREGANO
1 TSP DRIED THYME LEAVES
1 PKG YELLOW SPANISH RICE WITH SAFFRON

1
DREDGE THE CHICKEN CUBES IN FLOUR, SHAKE OFF EXCESS AND SALT AND PEPPER THE CHICKEN.
2
IN A LARGE STOCKPOT OVER MEDIUM-HIGH HEAT WARM 3 TBSP OF OLIVE OIL AND BROWN THE CHICKEN THEN REMOVE THE CHICKEN FROM THE POT. ADD 3 TBSP OF OIL AND SAUTE THE ONIONS AND MUSHROOMS, 3 MINUTES, OR UNTIL SOFT.
3
ADD THE MINCED GARLIC AND SAUTE UNTIL SOFT AND A BIT GOLDEN. ADD THE CAN OF TOMATOES, THE PASTE, CHICKEN STOCK ,WINE, AND HERBS, SALT AND PEPPER GENEROUSLY. COOK THE SAUCE UNTIL IT BOILS THEN LOWER THE HEAT TO A SIMMER, RETURN THE CHICKEN (WITH IT’S JUICES) TO THE POT ADDING THE OLIVES, CAPERS AND MUSHROOMS.
4
SIMMER, UNCOVERED, FOR 1 1/2 HOURS, TASTE AND ADD SEASONINGS IF NECESSARY.
5
THE LAST 1/2 HOUR OF COOKING ADD THE FROZEN PEAS.
6
SERVE OVER THE SPANISH RICE WITH A HEARTY RED WINE.