1. In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat. 2. Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate. 3. Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes. 4. If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot. 5. Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste. 6. Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes. 7. Discard bay leaf, serve hot over cooked pasta or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
