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Chicken Stew with Olives and Capsicum

This homemade Chicken Stew with Olives and Capsicum will cure all your takeaway cravings and have you serving yourself a second bowl. What do they call it now? Fake-away? LOL, I just can’t keep up with the new terminologies!

This simple and quick Chicken Stew is a favourite of mine, not only due to the sweet aromatic flavours from the capsicum and tomatoes but also because it is so simple to make. I recorded myself cooking and you will see just how easy it is.

Okay, so let’s talk about simple meals.

I am all about cooking the most flavourful dishes in the simplest way and in the quickest time possible, so let’s begin!

How can so few ingredients taste this good?

Well, that’s my goal. I want every person to be able to get home from work or school and know that a wholesome, delicious and healthy meal doesn’t take long and doesn’t have to be complicated. If you want to save even more time, make a big batch on the weekend and freeze it.

Then all you need to do after work is cook rice.

Watch How to Make It

Chicken Stew with Olives and Capsicum

Serves 4-6

Chicken Stew:

1kg chicken thigh fillets, diced

400g or 1 cup kalamata olives, pitted

400g or 1 cup crushed tomatoes

250ml or 1 cup chicken stock

2 red capsicum, diced

1 large brown onion, diced

2 bay leaves

2 tbs extra virgin olive oil

1 tsp dried oregano

Sea salt / pepper

To Garnish: fresh basil leaves and optional crumbled feta (dairy free option)

Boiled Rice:

(Alternatively serve with millet, quinoa, steamed vegetables, and baked vegetables)

1 cup basmati, long grain or jasmine rice

2 ½ cups boiling water

1 tsp sea salt

1 tbsp extra virgin olive oil


1. In a wide base pot add the oil along with the onion and sauté.

2. Add the chicken and fry until it begins to brown. Season with salt, pepper and oregano.

3. Add the capsicum, olives, tomatoes, bay leaves and stock. Bring to boil and then reduce heat and cover. Simmer for 20 minutes. After 20 minutes, take off lid and boil over high heat for 8 minutes to reduce excess liquid.

4. In the meantime prepare the rice.

5. Add oil and rice to pot and over medium heat stir to coat with oil for 2 minutes. Have boiled water prepared and cautiously add to pot along with the sea salt. Stir to even out rice and boil over high heat for 8 minutes.

6. After 8 minutes cover pot (without releasing steam), take off heat and allow to sit for another 8 minutes at least and until all liquid has been absorbed. You will notice steam holes on the surface of the rice. This tells you all liquid has been absorbed.

7. Prepare to serve equally between plates and garnish with plenty of basil leaves and optional crumbled feta.


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