Ingredients

The following ingredients have 5 Servings
  • 2 1/2 lbs (~10) chicken thighs, boneless & skinless
  • 1 1/2 Tbsp olive oil
  • 1 onion, sliced
  • 1 red pepper, diced
  • 1 Tbsp garlic, minced
  • 1 1/2 lb fingerling potatoes
  • 5 ounces (drained) green olive w/ pimento, sliced
  • 1 bay leaf
  • 1/2 tsp oregano flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 8 ounces tomato sauce
  • 1 1/4 cup chicken broth
  • 1/2 tsp salt
  • black pepper

Instruction

  • Remove any excess fat from the thighs (no need to be neurotic - just a little fat off the sides).  Salt and pepper the chicken.
  • Bring a large pot to medium high heat and sear the chicken in batches ~ (4 minutes on one side and 2 minutes on the other).  You may need to do this in batches if the pan is not large enough.  Set chicken aside on a plate (it is not yet fully cooked).
  • Reduce heat to medium and add onions and peppers.  Cook ~ 4-5 minutes or until veggies are soft.  
  • Add garlic and cook 1-2 minutes or until fragrant.  
  • Add green olives, potatoes, all spices, tomato sauce, and broth.  Bring to a boil.  Reduce heat to a simmer and cook covered ~ 15 minutes.  
  • Add chicken and any juices to pot.  Cover and cook ~ 30 minutes or until potatoes are done, stirring occasionally.
  • Add salt to taste.  Happy Eating!  Beckie