Spanish Chicken Stew

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1.5 tsp Paprika, Smoked
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  1 tsp Oregano, Dried
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  0.5 tsp Rosemary, Fresh
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  1 1 bay leaf
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  4 Garlic(12g)
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  1 Sweet Potato, Baked, Flesh Only(114g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  28 oz Tomato, Canned, Crushed
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  14 oz Low Sodium Chicken Broth
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  0.5 cup Olives, Black, Canned, Pitted
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  0.3 cup Raisins, Seedless
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  1 tbsp Sherry, Dry

Instructions

1. 1Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Season the chicken thighs on both sides with salt and pepper. Once the oil shimmers, add the chicken thighs in a single layer (work in batches if needed). Brown for 3–4 minutes per side until light golden brown, then transfer to a plate. The chicken does not need to be cooked through at this stage.
2. 2Reduce heat to medium and add the remaining olive oil to the pot. Add the onion and cook for 4 minutes, stirring occasionally, until it begins to soften and turn golden.
3. 3Stir in the bell peppers, smoked paprika, oregano, rosemary, and fresh garlic. Stir constantly for 30 seconds until the garlic is fragrant.
4. 4Add the sweet potato flesh, crushed tomatoes, and low sodium chicken broth. Increase heat to medium-high and bring to a rapid simmer, then reduce heat to low. Simmer gently for 15 minutes, stirring periodically.
5. 5Add the black olives, raisins, and reserved chicken thighs along with any accumulated juices. Partially cover the pot and simmer for 20 minutes over low heat until the chicken is cooked through (internal temperature 165°F) and vegetables are tender.
6. 6Transfer the chicken to a cutting board and let cool slightly. Remove and discard the bay leaf from the stew. Once cool enough to handle, dice or shred the chicken and return it to the pot.
7. 7Stir in the dry sherry and simmer uncovered for 5 minutes over low heat. Taste and adjust seasoning with salt as needed.
8. 8Divide the stew evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.