Spanish Chicken Stew

• 1 lb skinless chicken thigh
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 medium onion, diced
• red sweet bell pepper
• 2 garlic cloves
• 12 ounces red potatoes, chut into chunks
• 1 cup reduced-sodium chicken broth
• 12 teaspoon savory
• 14 teaspoon dried thyme
• 1 (14 1/2 ounce) can crushed tomatoes
• 3 tablespoons diced green olives

1. sprinkle chicken with salt and pepper and brown in a skillet.
2. add onion and pepper.
3. cook about 3 minutes.
4. add garlic and cook 30 seconds more.
5. add potatoes, broth and savory.
6. bring to boiling and reduce heat.
7. cover and simmer 15 minutes until chicken and potatoes are tender.
8. add undrained tomatoes.
9. return to boiling and lower heat and simmer for 5 minutes.
10. stir in olives.

chicken thigh, salt, black pepper, onion, red sweet bell pepper, garlic, red potatoes, chicken broth, savory, thyme, tomatoes, green olives

Taken from www.food.com/recipe/spanish-chicken-stew-425662 (may not work)