Basque Chicken Stew

• 1 1/4 lb. boneless chicken breasts
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. olive oil
• 1 medium onion, sliced thin
• 1 red pepper (1/4-inch strips)
• 1 tsp. minced garlic
• 1 (14 oz.) can chopped, drained tomatoes
• 1 c. chicken broth
• 3/4 c. red potato wedges
• 1/2 c. green olives
• 1/4 tsp. thyme
• 1/2 c. frozen okra
• 1/2 c. uncooked rigatoni

1. Heat oil in Dutch oven with salt and pepper. Cook chicken 2 minutes per side. Add onion and red pepper. Cook 3 minutes.
2. Add garlic and cook 30 seconds.
3. Add tomatoes, broth, potatoes and thyme.
4. Bring to boil.
5. Reduce heat and cover. Simmer 20 minutes. Add macaroni and cook 10 to 12 minutes.
6. Add olives.
7. Cook 3 to 4 minutes.
8. Serve with crusty French bread.

chicken breasts, salt, pepper, olive oil, onion, red pepper, garlic, tomatoes, chicken broth, red potato, green olives, thyme, frozen okra, rigatoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928680 (may not work)