This unique Spanish dish will spice up your typical meal prep. Fragrant flavors will transport you straight to Madrid, while filling you up with nutrient rich ingredients. ¡Delicioso!

  • 4-5lb boneless skinless chicken thighs, cut into 8 serving pieces with excess at and skin trimmed
  • Salt & pepper
  • 1 tsp olive oil
  • 2 red or yellow bell peppers chopped
  • 1 yellow onion
  • 1 clove garlic
  • 1 can of diced tomatoes
  • 2 tsp hot smoked paprika
  • 1 can chickpeas, drained and rinsed
  • ¾ cup pitted green olives

Place a flameproof slow-cooker insert or frying pan on to medium-high heat and add oil, bell peppers, onions, and sauté until softened about 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the tomatoes and paprika. Transfer the insert or the ingredients if using a frying pan to the slow cooker and add chicken and chickpeas, stir and turn the chicken to coat evenly with bell pepper mixture. Cover and cook on low heat for 5 ½ hours. The chicken should be tender throughout. Uncover and add olives. Recover and cook on low heat for 30 minutes longer. Transfer to a bowl and enjoy!

(Rebecca’s tip: the stew gets even more flavorful after a day or two!)