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Celiac, Gluten-free

Chicken Stew with Smoked Paprika

Serves:  4
Free of:
Gluten and top allergens


  • 1 whole chicken, cut into 8 pieces
  • 2 tbsp smoked paprika
  • 1⁄4 cup (60 mL) olive oil
  • Pinch salt and pepper
  • 1 medium red onion, diced
  • 1 each of red, orange and yellow pepper, diced
  • 1 can white beans, rinsed*
  • 2 tbsp fresh oregano, diced
  • 4 cups (950 mL) chicken stock [Look for allergen-free, GF brand]
  • Zest of 1 orange

*Note: If preferred, you can use chickpeas instead of white beans.


  1. In a large bowl, combine chicken pieces with smoke paprika and half the olive oil. Season with salt and pepper and combine.
  2. Meanwhile, heat a Dutch oven over medium-high heat. Add remaining olive oil. Place chicken into pan, skin side down. Sear chicken on both sides until golden brown. Remove to plate and set aside.
  3. To the pan, add onion, peppers, beans and oregano. Sauté 3-4 minutes.
  4. Pour in chicken stock, bring to a boil. Add the chicken pieces.
  5. Reduce heat to a simmer and cook, covered, for at least 15-18 minutes until chicken is cooked thoroughly.
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