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Chicken and Pepper Stew With Olives
- 1/2 cup all-purpose flour
- 1 teaspoon paprika, preferably smoked
- 16 kosher salt and black pepper
- 3 tablespoons boneless, skinless chicken thighs (about 6 pounds), halved
- 3 olive oil
- 3 red bell peppers, sliced
- 4 green bell peppers, sliced
- 2 cups cloves garlic, smashed
- 2 cups low-sodium chicken broth
- 1/2 cup pitted olives
- 2 cups golden raisins
Directions:View on Real Simple
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