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Thursday, January 3

Orange chicken stew

Onion, chopped
1 medium
Bell pepper, red, chopped
1 medium
Carrots, thinly sliced
2 medium
Fennel bulb, trimmed, halved, core removed, thinly sliced
1 medium
Sweet potatoes, cut into 1-inch chunks
2 medium
Chicken thighs, boneless, skinless
1 ½ pounds
Salt, kosher

Pepper, freshly ground

Oil, olive
2 tablespoons
Thyme, dried
1 teaspoon
Broth, chicken
1 cup
Juice, orange
½ cup
Olives, kalamata, sliced
¼ cup
Parsley, chopped
¼ cup
Rice, cooked
  1. Combine the vegetables in a bowl; set aside. 
  2. Sprinkle the chicken with salt and pepper. 
  3. Heat the oil in a large pot over medium-high heat. 
  4. Brown the chicken, 3 to 4 minutes per side; transfer to a plate. 
  5. Add the vegetables to the skillet with the thyme, a sprinkle of salt, and a few dashes of pepper, and sauté until they begin to soften, about 4 minutes. 
  6. Return the chicken to the pan along with the broth and juice, and bring to a boil. 
  7. Cover, reduce the heat to low, and simmer for 20 minutes or until the chicken and vegetables are tender. 
  8. Scoop the chicken from the pot, raise the heat to medium-high, and cook the liquid and vegetables for another 3 to 4 minutes to reduce. 
  9. Shred the chicken into bite-sized pieces, and return to the pot with half the parsley and the olives. 
  10. Taste, and add more salt or pepper, as needed. 
  11. Serve over the rice with a sprinkle of parsley. 
Recipe adapted from One Pan, Whole Family by Carla Snyder.

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