Chicken Fricassee with Olives from Ricardo
Prep Time
Cooking Mode
1 lb (454 g) lb skinless boneless chicken thighs, each cut into 3 pieces
¼ cup (60 ml) cup olive oil
2 red bell peppers, seeded and diced
1 onion, chopped
1 clove garlic, chopped
14 oz/398 ml oz diced tomatoes
2 cups (500 ml) cup chicken broth
2 tsp (10 ml) tsp harissa, or to taste
¼ cup (35 g) cup kalamata olives, pitted and halved
⅓ lb (150 g) lb short pasta (see note)
2 zucchinis, halved and cut into ½-inch (1 cm) thick pieces
Salt and pepper
1 lb (454 g) lb skinless boneless chicken thighs, each cut into 3 pieces
¼ cup (60 ml) cup olive oil
2 red bell peppers, seeded and diced
1 onion, chopped
1 clove garlic, chopped
14 oz/398 ml oz diced tomatoes
2 cups (500 ml) cup chicken broth
2 tsp (10 ml) tsp harissa, or to taste
¼ cup (35 g) cup kalamata olives, pitted and halved
⅓ lb (150 g) lb short pasta (see note)
2 zucchinis, halved and cut into ½-inch (1 cm) thick pieces
Salt and pepper
Directions
1In a large non-stick skillet over medium-high heat, brown the chicken pieces in 2 tbsp of the oil. Season with salt and pepper. Add the peppers, onion and garlic. Continue cooking until the vegetables are tender. Add the tomatoes, broth, harissa and olives. Bring to a boil.
2Cover, reduce heat to low and simmer for about 30 minutes or until the chicken is fork-tender.
3Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.
4In another skillet, brown the zucchini in the remaining 2 tbsp oil. Add the zucchini and chicken to the pasta. Adjust the seasoning.
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Personal Note
Personal Note