Spanish Chicken Stew

Photo: flickr user JOE M500

Ingredients

2 tablespoons olive oil

1 med. onion, cut in wedges

1 green pepper, cut in 1-inch pieces

1 med. clove garlic, crushed

1 (29 oz.) can whole tomatoes in puree

1/2 cup chicken broth

1/2 teaspoon dried thyme leaves

1 1/2 pounds boneless chicken thighs, cut in 2-inch pieces

1/2 pound boiled ham, cut in ¼-inch strips

2 (7 oz.) jars marinated artichoke hearts, drained

1 cup frozen peas, thawed

1/2 cup pitted black olives, sliced

Preparation

In microwave-safe, 3-quart casserole, cook oil, onion, pepper and garlic on high for 2 minutes. Add tomatoes, broth, thyme and 1/2 teaspoon salt; mix well. Add chicken pieces; stir. Cover with plastic wrap, turning back one corner to vent. Cook on high for 10 minutes, stirring twice. Add ham, artichoke hearts, peas and olives; cover and cook on high for 3 minutes. Serve over cooked noodles or rice, if desired. Makes 8 servings.