Chicken Stew with Olives and Pineapple
A warm and comforting chicken stew with olives and pineapple is a perfect meal on a cold fall night.
Servings Prep Time
6 15minutes
Cook Time Passive Time
1hour + 15 minutes 45mins.
Servings Prep Time
6 15minutes
Cook Time Passive Time
1hour + 15 minutes 45mins.
Ingredients
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 large oniondiced
  • 2 carrot, largechopped
  • 1/2 red bell pepperdiced 1/2 inch
  • 1can Dole 15 oz. pineapple slices in its own juicesno sugar added, cut in quarters
  • 10 Castelvetrano olivesdrained
  • 2Tbsp tomato paste
  • 3 sprigs of fresh thyme
  • 1Tbsp flour
  • salt and freshly ground pepperto taste
  • 2Tbsp olive oil+ more if needed
Instructions
  1. Season chicken pieces with salt and freshly ground pepper. Let olives drain in a strainer. Heat up a pan or skillet with 2 Tbsp of olive oil on medium/ high heat. Brown chicken in oil for 5 minutes on both sides. Do this in 2 batches. When done, set chicken aside on a plate.
  2. Lower the heat to medium. (Add more olive oil if the pan is too dry.) Saute the onion, bell pepper, and carrots on the pan for 3 minutes. Add 1 Tbsp of flour and stir together. Let it cook for 1 minute. Mix in the tomato paste.
  3. Add the chicken pieces in the pan with the vegetables. Add the pineapple slices, all its juices, olives, and thyme. Season it with 2 more pinches of salt and pepper to your taste. Cover the stew and let it come to a boil. Then lower the heat and let it simmer for 45 minutes. Adjust seasoning with salt and pepper to your taste.
  4. Before serving, discard thyme sprigs. Serve warm.