“Yummy stew with potatoes and Spanish olives. Ole!” - by Donna Chirigos
Ingredients
Adjust Servings
Original recipe yields 3 to 4 servings
Directions
- 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).
- 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.
Nutrition
Amount Per Serving (3 total)
- Calories
- 949 cal
- 47%
- Fat
- 45.5 g
- 70%
- Carbs
- 82.5 g
- 27%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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..." See more negate the salt...so 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!"
HEIDI TEE
"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 ..." See moreof cornstarch and water into the final few minutes of simmering to produce a rich and flavourful broth."
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