Spanish Chicken Stew
By: Anonymous
Published: Saturday, December 12, 2009 - 1:24am

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

1 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.