Southwest Chicken and Olive Casserole
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 2 tbsp olive oil
  • ¾ cup finely chopped onion, about 1 medium
  • 2 garlic cloves , finely sliced
  • 8 large boneless, skinless chicken thighs
  • 1 6 oz can tomato paste
  • 1 28 oz can diced or stewed tomatoes
  • 1 tbsp honey
  • 1 cup diced mild or medium green chiles
  • 1 tsp ground cumin
  • 1 15 oz can sliced black olives
  • 1½ cups shredded Monterey Jack cheese
  • rice , to serve
Instructions
  1. Cut chicken thighs into strips about ½ inch thick and set aside. Set aside half the olives for garnish.
  2. Heat the oil in a large skillet over medium heat, add the onion and cook for a few minutes. Add the garlic and cook for 1 minute more. Remove the onion and garlic from the pan and set aside on a plate.
  3. Turn up the heat to medium-high, add the chicken and cook for about 3 minutes on each side until golden.
  4. Return the onion and garlic to the pan with the remaining ingredients and reduce heat to medium. Cover and cook for 15-20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened.
  5. Turn off stove, top with the shredded cheese and cover again. Let sit for several minutes to allow cheese to melt.
  6. Serve over rice and top with the remaining black olives that were set aside.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chicken/southwest-chicken-olive-casserole/