Basque-Style Chicken Stew
with Peppers, Olives & White Beans
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
When we think Basque, we think roasted red pepper, smoky spices and heart-warming fare. This slow-carb stew has all that, plus lots of protein from tender chicken and beans simmered with two kinds of bell pepper and whole pitted olives.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Green pepper
- 398ml White kidney beans (canned)
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 30g Olives
- 6g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Sulphites
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
3 g
Sodium
1200 mg
Total Carb
51 g
Sugars
10 g
Protein
49 g
Fibre
19 g
Preparation
Mise en place
- Halve, core and thinly slice both types of peppers lengthwise.
- Drain and rinse the kidney beans.
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. per side, until partially browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the stew & finish the chicken
- In the same pan, heat a drizzle of oil on medium-high.
- Add both types of peppers and sauté, scraping up any browned bits, 2 to 3 min., until the vegetables are slightly softened.
- Add the tomato paste and remaining spices. Sauté, 30 sec. to 1 min., until dark red.
- Add the demi-glace, ¾ cup water (double for 4 portions) and S&P; bring to a boil and reduce to a simmer.
- Add the chicken and olives. Cook, covered, stirring the vegetables and flipping the chicken occasionally, 6 to 10 min., until the chicken* is cooked through.
- Add the kidney beans and cook, stirring occasionally, 1 to 2 min., until warmed through.
- If the sauce seems dry, add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the stew between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
