Chicken Basque

February 23, 2018

1-1/2 pounds skinless, boneless chicken thighs, cut into 2 inch chunks
2 Tbsp. olive oil
1 onion, sliced
1 red bell pepper, cut into strips
2 cloves garlic, minced
14.5 oz. can diced tomatoes, drained
1 lb. red potatoes, cut into bite-size chunks
1 can chicken broth
¼ tsp. each dried thyme and dried savory
1 small jar diced pimento, drained

In a Dutch oven, heat oil. Add chicken and brown on all sides. Add onion and red pepper. Cook until slightly wilted. Add garlic and stir. Add the remaining ingredients. Cover and simmer for 30 minutes or until chicken and potatoes are tender. Makes 6 servings.


• Posted in Entrées: Poultry, Recipes • Tags: , , , |  Be The First To Reply!

Leave a Reply

Your email address will not be published. Required fields are marked *


Site Designed & Maintained by
Laideebug Digital
Laideebug Digital
Privacy Policy