Chicken and Pepper Stew with Olives

I adapted this recipe from the original that was published in this January's issue of Real Simple magazine.  The recipe calls for chicken thighs that are dusted with flour and then browned in a pan.  I used chicken breasts and omitted the flour.  If Ryan's diet allowed, I would have added some corn starch to thicken the sauce since I didn't use flour.  Even without a thickener, Ryan said that it was excellent and probably the best chicken I've ever made.  Here is my adaptation:

2 T extra virgin olive oil
2-3 boneless, skinless chicken breasts, cut in half
salt, pepper, and paprika

3/4 cup chicken broth
1 large green pepper, cut into 2 inch long slices
1 garlic clove, crushed
1/2 cup pitted olives (I used calamata)
1 T golden raisins
1 T corn starch

Heat oil in a deep skillet.  Sprinkle the chicken with paprika, salt and pepper.  Brown chicken in oil, cooking 3-4 minutes on each side.  Transfer chicken to a plate.

Add peppers, garlic, and 1/4 cup of broth to pan.  Sprinkle with salt and pepper.  Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.


Add olives, raisins and remaining broth to the pan and bring to a boil.  Return chicken to pan and simmer covered over very low heat until chicken is thoroughly cooked.  Halfway through the cooking time, remove some of the liquid and dissolve the corn starch in the hot liquid.  Return to the pan. 

I like to continue simmering at a very low heat until chicken becomes very soft.  Sometimes I'll turn off the heat and let the chicken sit in the pan and continue to soften for 10-15 minutes. 

Serve with rice or potatoes!  Enjoy!