"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Basque Chicken Stew Recipe

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This recipe for Basque Chicken Stew, by , is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
sandra pinckert

Category:
Category:

Ingredients:  
Ingredients:  
4 teaspoons olive oil
2 pounds chicken tenders
salt and pepper to taste
1 large onion sliced
2 large different colored bell peppers cut into strips
1 teaspoon salt free garlic and herb seasoning
1 (14 1/2 ounce) can diced fire roasted tomatoes
1/2 cup pimento stuffed green olives coarsely chopped
1/2 teaspoon sugar
4 Canadian bacon slices cut into strips

Directions:
Directions:
1, Heat 2 tsp of the oil in each of 2 large skillets over medium high heat. Sprinkle the chicken with the salt Add half of the chicken to each skillet; top evenly with the onion and bell peppers and sprinkle with the herb seasoning.
2, Cook, stirring the vegetables occasionally and turning the chicken once, until sthe vegetables are softened and the chicken is cooked through....Remove one of the skillets fro the heat and set aside. Add the tomatoes, olives and sugar to the remaining skillet and bring to a boil. Reduce the heat and simmer partially covered, until the vegetables are tender. Add the Canadian bacon.
3, Transfer the reserved chicken and vegetables to an airtight container and refrigerate up to 2 days touse for the Louisiana Po'Boys.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
250 cal. per 1 1/2 cup of stew.

 

 

 

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