Basque Chicken Stew
Preparation Time: 10 minutes
Cooking Time: 25 minutes
2 Ontario Greenhouse Tomatoes
1 lb (500 g) boneless skinless Ontario Chicken Thighs
2 tbsp (25 mL)extra-virgin olive oil
1 Ontario Onion, chopped
1 Ontario Greenhouse Sweet Red Pepper, chopped
1/2 cup (125 mL) finely diced Serrano ham (Spanish cured ham) or prosciutto (about 1-1/2 oz/50 g)
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and smoked paprika
1/4 tsp (1 mL) pepper
Cut tomatoes in half crosswise; gently squeeze out seeds and chop. Trim off any excess fat from chicken thighs; cut each thigh in half.
In Dutch oven or large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; cook chicken, in batches, until lightly golden, 2 to 3 minutes per side. Transfer to plate.
Add remaining oil to pan; cook onion and red pepper until softened, about 3 minutes. Add ham, garlic, salt, paprika and pepper; cook for 1 minute. Stir in tomatoes. Nestle chicken in sauce and bring to simmer; cover and simmer until juices run clear when chicken is pierced, about 15 minutes.
Tip: For a thicker sauce, combine 1 tbsp (15 mL) each cornstarch and cold water until smooth. Stir into stew at the end, bring to boil and cook until thickened.
Nutritional Information: 1 Serving
Protein: 26.0 grams
Fat: 13.0 grams
Carbohydrate: 10.0 grams
Fibre: 2.0 grams
Image and recipe provided by Foodland Ontario. For more information and recipes ideas, visit www.foodland.gov.on.ca.