Green Olive Chicken I

Green Olive Chicken I

10 Reviews 2 Pics
Donna Chirigos
Recipe by  Donna Chirigos

“Yummy stew with potatoes and Spanish olives. Ole!”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. In a large pot pour enough olive/vegetable oil to cover bottom of pot. Add onion, garlic and chicken and saute, turning chicken pieces, until chicken is 1/2 cooked (4 to 5 minutes).
  2. Add 1/2 jar of olives along with 1/2 of the brine from the jar. Add the potatoes and enough water to cover chicken and potatoes. Cover and simmer over medium heat until chicken and potatoes are cooked and tender.

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Reviews (10)

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I should have believed the first review about it not being too salty! In fact...I will use the whole jar of olives AND all the brine next time (to be fair, we are HUGE olive fans). The potatoes really negate the it can take the extra olives! Great flavor. Made it with boneless, skinless chicken thighs. VERY tender! PS: The carrots were a great idea too!



I love olives so with the addition of a few tomatoes this was delicious!



I thought that the olives in this recipe would make it too salty or tart, but the sweetness of the onion balances it out nicely. I didn't have potatoes so I used baby carrots instead, and mixed a bit of cornstarch and water into the final few minutes of simmering to produce a rich and flavourful broth.

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Amount Per Serving (3 total)

  • Calories
  • 949 cal
  • 47%
  • Fat
  • 45.5 g
  • 70%
  • Carbs
  • 82.5 g
  • 27%
  • Protein
  • 53 g
  • 106%
  • Cholesterol
  • 172 mg
  • 58%
  • Sodium
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet



previous recipe:

Olive Oil Pressure-Cooked Whole Roasted Chicken


next recipe:

Lebanese Chicken and Potatoes