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One Pot Spicy Spanish Chicken and Cous Cous

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Boneless Skinless Chicken Breasts/Thighs cut into pieces
  • 1 Carrot peeled and diced
  • 1 Celery Stalk diced
  • ¼ Cup Diced Onion
  • ½ Cup Diced Jarred Roasted Red Peppers
  • 1 ½ Cups Israeli Cous Cous
  • 2 Cloves Garlic grated
  • 1, 15 Ounce Can Diced Tomatoes with Green Chiles
  • 1 Cup Low Sodium Chicken Stock
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Crushed Red Pepper Flakes
  • Pinch of Cayenne Pepper
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Oregano
  • 2 Tablespoons Fresh Chopped Cilantro
  • ½ Cup Sliced Black Olives

Instructions

  1. Add olive oil to a large heavy-bottomed skillet and heat over medium/high heat. Add chicken pieces and cook until golden on each side, approximately six minutes. Remove chicken and add to a plate off to the side. Turn the heat down to medium.
  2. Add onion, carrot, and celery to the pan. Sautee for four minutes, stirring occasionally. Add in the garlic and cook for another minute.
  3. Turn the heat to low and add the cous cous. Stir continuously to evenly toast the cous cous.
  4. Pour in the tomatoes and the chicken stock. Add the chicken back into the pot along with the spices. Bring to a simmer over low heat. Cover with a lid and cook for 12-14 minutes. Make sure to stir the cous cous every now and again to prevent sticking.
  5. Turn the heat off. Add the cilantro and olives. Stir to combine and then serve.