Low-Calorie • Gluten-free

Active20 min

Total 4 hrs (high) / 8 hrs (low)

Basque Chicken Stew

Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain’s pimiento peppers root the dish even further.

Equipment: 5- to 6-quart slow cooker

• 2 pounds skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
• 1½ pounds red potatoes, cut into ½-inch-wide wedges
• 1 large onion, thinly sliced
• 1 large red bell pepper, sliced
• 1 28-ounce can diced tomatoes, drained
• 1 cup low-sodium chicken broth
• 4 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon crushed dried savory
• ½ cup small pimiento-stuffed olives

1. Combine chicken, potatoes, onion and bell pepper in a 5- to 6-quart slow cooker. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory. Cover and cook on High for 4 hours or on Low for 8 hours.

2. Stir in olives before serving.

►► Prep ahead: Prep chicken, onion and bell pepper and combine. Prep potatoes and cover with water. Combine tomatoes, broth, garlic, thyme, salt, pepper and savory. Refrigerate separately for up to 1 day.

Serves 8: 1½ cups each

Calories 246 | Fat 8g (sat 2g) | Cholesterol 104mg | Carbs 20g | Total sugars 4g  (added 0g) | Protein 23g | Fiber 3g | Sodium 685mg | Potassium 860mg.

Nutrition bonus: Vitamin C (77% daily value) | Vitamin A (23% dv).