Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
50 Mins
Total Time:
1 Hr
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Ingredients
-
Main Ingredients
Instructions
- In a small bowl combine salt, pepper, paprika and cumin and season chicken thighs with mixture. 7. Add fire roasted tomato, water and low sodium chicken stock, stirring to incorporate well. 8. Add chicken thighs to the sauce. Cover with lid and cook on low heat, simmering for 30 minutes while stirring occasionally. 9. Add olives and cook for another 10 minutes. Remove from heat and serve over rice or noodles.
- In a medium sauce pan heat up olive oil.
- Place the chicken, four pieces at a time, not overcrowding the pan in the heated olive oil. Brown on each side, approx. 2-3 minutes each. Remove first batch and set aside. Repeat with the other remaining pieces of chicken.
- Add potato, onion, mushroom, red bell pepper to pan and cook on medium heat for 2-3 minutes, stirring constantly.
- Add chopped garlic, red pepper flakes and hot sauce to veggies and cook for another minute. Add fire roasted tomato, water and low sodium chicken stock, stirring to incorporate well.
- Add chicken thighs to the sauce. Cover with lid and cook on low heat, simmering for 30 minutes while stirring occasionally.
- Add olives and cook for another 10 minutes.
- Remove from heat and serve over rice or noodles.
Notes
This version is Spicy, but feel free to adjust the measurement or omit the Red Pepper Flakes and Paprika as needed.
Olives are a Heart Healthy food item and can aid in lowering Cholesterol levels. Please consult a Physician or Registered Dietitian for more advice regarding Heart Disease.