In this recipe, the flavors of a lovely, rich, tomato sauce, combined with the heartiness of the chicken, chick peas and olives, really compliment each other, giving you a very healthy and enjoyable stew. You can enjoy this stew on its own, with your favorite toasted and warmed bread, with pasta, or rice, as pictured here. This recipe can be for 8 small servings, or 4 large servings. You can either leave the chicken on the bone, or cut it up, or shred it, with a knife and fork, once it is cooked, into small bite size pieces, like pictured here.
Step 1- season chicken and add to pan
8 chicken thighs, skinless (you can cook it with the skin on, and remove it easily later, however, for a less fat version of this dish, you may want to remove it prior to cooking by pulling it off with a napkin)
8 teaspoons extra virgin olive oil
large dutch oven pan, or pot, with lid
Season each piece of chicken with salt and pepper, and cook in olive oil on medium heat, lightly browning both sides, for about 10 minutes on each side.
Step 2- start making your sauce
4 cups water
1 large can (18 ounces or 2 cups and 2 ounces tomato paste)
8 teaspoons Balsamic vinegar
1 teaspoons Kosher salt
1 teaspoon sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
4 ounces (half cup) nonpareil capers
2 cups (or 2 cans) plain chick peas (also called garbanzo beans)
3 tablespoons,chopped, roasted red bell peppers
8 Spanish Martini Olives, each olive sliced into 4 rings
In same pan, start adding all of the above ingredients to your pan, and mix gently. Reduce heat to medium-low, and cook for about 40 minutes, covered, stirring sauce and chicken a couple of times during cooking process. Remove from heat and let cool for a few minutes. That’s it !!! Enjoy !!!