Spanish Chicken Stew

I tend to source my recipes from the interwebs ... which is a sin considering how many cookbooks I have on my apartment shelves. Yes, plural.

I love looking at cookbooks but rarely crack a page open to when looking for inspiration. I fall in love with the pictures ... but then tend to forget that they exist.

I have found that I get the most amount of use out of cookbooks that follow a "theme" and by theme I mean ... my slow cooking cookbook. While it may not seem like a lot, I have now made a handful of dishes from this one book. thus far I can check off: chicken tagine, garlic chicken, seared tuna steak, and now Spanish Chicken Stew.

This recipe was pretty eat and a great balance of light yet filling. The one thing that I would try to improve the next time is perhaps more broth. I didn't have too big of a problem with this but if I was trying to stretch the recipe to last for more people I'd defiantly up the tomato mixture and perhaps add in some chicken broth.

Bonus points for being a great meal to eat with naan. Naan to me is like the best thing since sliced bread - which is weird since it is essentially bread. I use it as a base for pizza, as a garnish for soup, or just as a snack.

Anyway, here's how it all goes down.

(Step 1) Season the diced chicken with salt and pepper and add it to a medium-high skillet (with olive oil). You'll probably need to work in batches ... unless you are lazy like I am and just try to do it all at once ... which won't work out very well.

(Step 2) Cook the chicken until browned and transfer to the slow cooker.
(Step 3) My chicken didn't have much fat left behind ... but pour off the excess fat until you have about 1 tablespoon. Add the diced bell peppers and onions to the skillet. Saute them until they have softened - which should be about 5 minutes on medium heat.

(Step 4) Add the minced garlic to the skillet and give it a few turns on the skillet. Stir in the diced tomatoes and paprika. I never seem to be able to find my paprika so I used half chili powder and a smidge of cumin. It worked out just fine.
(Step 5) Add the tomato and bell pepper mixture to the crock pot. If you are planning on eating in 3 hours, set to high. If you've got 5 hours, set to low.

(Step 6) After the chicken is cooked through and the timer has buzzed, add in the chick peas and olives. To be honest, I couldn't wait that long. I got tired of waiting to add ingredients and added them to the party after about 45 minutes. I'm not very patient sometimes. Moral of the story is nobody likes cold chick peas so you want to make sure they are warmed through.
(Step 7) Serve and eat.

Shopping List
2 lbs chicken, cut into large dices
Salt and freshly ground pepper, to taste
2 red or yellow bell peppers, seeded and finely chopped
1 yellow onion, thinly sliced
1 garlic clove, minced
2 tomatoes, seeded and chopped
2 tsp. smoked hot paprika
1 can (15 oz.) chickpeas
3/4 cup pitted green olives (I used a mix of green and black)
1/2 cup of whole toasted almonds

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