Easy Spanish Chicken Stew
Ingredients
2 tablespoon vegetable oil
2 garlic cloves minced
5 sprigs of rosemary
1 zucchini chopped
3 tablespoon lemon juice
⅔ cup white wine
1.5 cup chicken broth
4 bay leaves
2 teaspoon dark soy sauce
¾ cups half and half
1 whole rotisserie chicken de-boned and cut in bite-size pieces, skin optional
¾ cups black olives
To serve:
▢4 servings long grain rice cooked according to instruction on package
Directions
Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and sprigs of rosemary and cook for a minute, until fragrant. Be careful so the garlic doesn’t burn – lower the heat if it starts to brown.
Add zucchini and cook for 2 minutes.
Pour in white wine. Cook for 2 minutes.
Add the chicken broth, bay leaves and soy sauce. Mix well.
Simmer for 5 minutes, then remove bay leaves and rosemary sprigs.
Add half and half, mix well, and bring to a simmer. Then add lemon juice, chicken and olives, mix well and allow the chicken and olives to warm up in the stew. Taste test and adjust seasoning if needed.
Serve with a side of cooked long grain rice, or a nice piece of bread.
