Name: Mediterranean Chicken Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tbsp. olive oil -; 3 boneless, skinless chicken breast halves -; Coarse salt -; Ground pepper -; 4 clove garlic -; 1 medium onion -; 1/2 tsp. dried oregano -; 1 can whole peeled tomatoes in puree -; 1 1/2 lb. escarole -; 1 c. whole-wheat couscous -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Chicken Stew

1. 1 tbsp. olive oil -

2. 3 boneless, skinless chicken breast halves -

3. Coarse salt -

4. Ground pepper -

5. 4 clove garlic -

6. 1 medium onion -

7. 1/2 tsp. dried oregano -

8. 1 can whole peeled tomatoes in puree -

9. 1 1/2 lb. escarole -

10. 1 c. whole-wheat couscous -

How to cook deliciously - Mediterranean Chicken Stew

1. Stage

In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.

2. Stage

Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.

3. Stage

Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.