Mediterranean Chicken Wing Stew
A hearty and flavorful stew featuring chicken wings, chickpeas, and Mediterranean flavors. Perfect for a comforting meal.
Ingredients
- •3 lb Chicken Wings (about 24 wings)
- •1 15-oz can Chickpeas (drained and rinsed)
- •28 oz Canned Diced Tomatoes (undrained)
- •1 cup Kalamata Olives (pitted and halved)
- •1 cup Orzo Pasta (uncooked)
- •1 large Onion (chopped)
- •4 cloves Garlic (minced)
- •2 tbsp Olive Oil
- •2 tsp Dried Oregano
- •1 tsp Dried Basil
- •4 cups Chicken Broth
- •to taste Salt
- •to taste Black Pepper
- •1/4 cup Fresh Parsley (chopped, for garnish)
Instructions
- 1.
Heat olive oil in a Dutch oven over medium-high heat. Season chicken wings with salt, pepper, oregano, and basil. Brown the chicken wings in batches, then set aside.
Time: 15 min - 2.
Add chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Time: 6 min - 3.
Pour in the canned diced tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Time: 4 min - 4.
Return the chicken wings to the Dutch oven. Add chickpeas and Kalamata olives. Cover and simmer for 30 minutes, or until chicken is cooked through.
Time: 35 min - 5.
Stir in the orzo pasta. Cover and cook for another 10-12 minutes, or until the orzo is tender.
Time: 12 min - 6.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Time: 2 min
Tips
- 💡For a richer flavor, use bone-in, skin-on chicken thighs instead of wings.
- 💡Add a pinch of red pepper flakes for a little heat.
- 💡Serve with a side of crusty bread for soaking up the delicious sauce.
Recipe from TheCookbook.ai
Created by smw355