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Ingredients
1/4 Cup sliced pimiento stuffed olives
1 3/4 Cups chicken stock
4 Garlic cloves, thinly sliced
3 Celery ribs with leafy tops, chopped
1 Red bell pepper, chopped
8 Chicken thighs, skinless, boneless
1/2 Cup parsley
1 (15 oz) Can crushed tomatoes
1 Jalapeno pepper, seeded, thinly sliced
1 onion, chopped
1/2 Pound chorizo, chopped
Salt & pepper to taste
2 Tablespoons olive oil
Crusty bread, optional
Instructions
In a skillet, heat oil. Season chicken with salt and pepper, add to skillet, cook until browned. Transfer to a plate. Add chorizo to skillet, cook 1 min. Add bell pepper, celery, onion, garlic and jalapeno, cook until vegetables are softened. Stir in wine. Add tomatoes, stock and chicken to pan, simmer until cooked through. Stir in parsley and olives.
Serve with crusty bread if desired.