Yummy stew with potatoes and Spanish olives. Ole!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot pour enough olive/vegetable oil to cover bottom of pot. Add onion, garlic and chicken and saute, turning chicken pieces, until chicken is 1/2 cooked (4 to 5 minutes).

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  • Add 1/2 jar of olives along with 1/2 of the brine from the jar. Add the potatoes and enough water to cover chicken and potatoes. Cover and simmer over medium heat until chicken and potatoes are cooked and tender.

Nutrition Facts

949 calories; 45.5 g total fat; 173 mg cholesterol; 1310 mg sodium. 82.5 g carbohydrates; 53 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2006
I should have believed the first review about it not being too salty! In fact...I will use the whole jar of olives AND all the brine next time (to be fair we are HUGE olive fans). The potatoes really negate the salt...so it can take the extra olives! Great flavor. Made it with boneless skinless chicken thighs. VERY tender! PS: The carrots were a great idea too! Read More
(11)

Most helpful critical review

Rating: 1 stars
01/20/2009
I don't know what I did wrong here. It was simply awful. It turned out to be a very thin potato soup with chicken and green olive floating in it. I added flour to thicken but it just wasn't good. I would probably take the olives out completely add salt and have a broth based potato and chicken soup instead. Read More
(4)
14 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/23/2006
I should have believed the first review about it not being too salty! In fact...I will use the whole jar of olives AND all the brine next time (to be fair we are HUGE olive fans). The potatoes really negate the salt...so it can take the extra olives! Great flavor. Made it with boneless skinless chicken thighs. VERY tender! PS: The carrots were a great idea too! Read More
(11)
Rating: 4 stars
02/23/2006
I should have believed the first review about it not being too salty! In fact...I will use the whole jar of olives AND all the brine next time (to be fair we are HUGE olive fans). The potatoes really negate the salt...so it can take the extra olives! Great flavor. Made it with boneless skinless chicken thighs. VERY tender! PS: The carrots were a great idea too! Read More
(11)
Rating: 4 stars
01/25/2004
I thought that the olives in this recipe would make it too salty or tart but the sweetness of the onion balances it out nicely. I didn't have potatoes so I used baby carrots instead and mixed a bit of cornstarch and water into the final few minutes of simmering to produce a rich and flavourful broth. Read More
(7)
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Rating: 5 stars
02/09/2010
I love olives so with the addition of a few tomatoes this was delicious! Read More
(6)
Rating: 4 stars
03/27/2008
Great & very easy recipe. Has become a regular favorite at our house-- thanks for sharing it! Read More
(5)
Rating: 4 stars
12/10/2007
I was very skeptical of this recipe the whole way through but the end result was yummy and tender. I ommitted the onion and accidently added the whole jar of olives but it still tasted great! The brine from the olives gives a nice salty taste. I didnt give it a 5 just because I wasnt too impressed with the finished look of it but it tasted pretty good. Read More
(4)
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Rating: 1 stars
01/20/2009
I don't know what I did wrong here. It was simply awful. It turned out to be a very thin potato soup with chicken and green olive floating in it. I added flour to thicken but it just wasn't good. I would probably take the olives out completely add salt and have a broth based potato and chicken soup instead. Read More
(4)
Rating: 1 stars
07/09/2008
I thought I followed the recipe exactly but mine came out soupy and gross. I ended up giving the chicken to the dogs. Maybe it was something I did wrong but I wouldn't recommend this or make it again. Read More
(4)
Rating: 4 stars
09/07/2010
We tried this recipe my husband thought it was too salty but I thought it was great I didnt chip the potatoes small enough. I did add the baby carrots which gave it a nice color/texture difference. I think next time I will try it with young turnips instead they should absorb some of the salt. Read More
(2)
Rating: 1 stars
02/01/2011
It was soupy and not at all like the picture. I ended up scooping everything out of the liquid to make it work. I didn't know if I should put it on a plate or in a bowl! I would recommend boiling the potatoes separately and adding another flavor other than salty green olives. While I love green olives it needs a complimentary taste as the garlic and onions were overpowered by the olives. Maybe it could be saved with some tomatoes and peppers. Read More
(2)