Mediterranean Chicken Stew

Ready in 45 minutes

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

Prep: 20 minutes

Total: 35 minutes

Top-ranked recipe named "Mediterranean Chicken Stew"


Ingredients

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1 tablespoon olive oil
3 6-8 oz each boneless, skinless chicken breast halves; cut into 1-inch pieces
Salt ~~amp pepper
4 cloves garlic; thinly sliced
1 medium onion; halved and thinly sliced
1/2 teaspoon dried oregano
1 can (28 oz) whole peeled tomatoes in puree
1 1/2 pound escarole; (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous; cooked according to package instructions

Original recipe makes 4 Servings

Servings  

Preparation

1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.

2. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.

3. Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.

Credits

Added on Award Medal
Calories Per Serving: 263 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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