A comforting dish of tender stewed chicken and vegetables cooked in a flavorful wine-infused broth that goes well with a of side hot, fluffy long-grained rice.
2 tablespoons vegetable oil
2 pounds chicken, cut-up
Salt and pepper, to taste
1 medium onion, peeled and sliced
1 green bell pepper, seeded and cut into strips
2 cloves garlic, chopped
1 cup sliced pimiento-stuffed green olives
1 (8-ounce) can tomato sauce
1 cup white wine*
1/2 cup water
2 MAGGI Chicken Flavor Bouillon Tablets, crushed
1/2 teaspoon dried oregano leaves
1 bay leaf
1 medium russet potato, peeled and cubed
- Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and cook on all sides until browned. Remove from pan and set aside.
- Add onion, bell pepper and garlic to skillet and cook, stirring frequently, until onion is tender.
- Return chicken to skillet; add the olives, tomato sauce, wine, water, bouillon, oregano and bay leaf. Bring to a boil. Cover; reduce heat to low and simmer for 25 minutes.
- Add the potato and cook for an additional 10 to 15 minutes or until potato is tender. Add additional salt to taste, if desired.
Makes 6 to 8 servings.
*Beer can also be used for a delicious change of flavor.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.