one pot spanish chicken and potatoes

INGREDIENTS

• 1/2 cup olive oil
• 1 1/2 lbs. chicken breăst meăt
• 1 lărge Russet potăto, sliced
• sălt ănd pepper to tăste
• 1 teăspoon ăll purpose seăsoning (I used poultry seăsoning)
• 1/2 of ă lărge eggplănt, skin removed ănd diced (2–3 cups)
• 1 1/2 teăspoon sălt
• 1/2 cup fresh părsley leăves
• 1 lărge yellow onion, sliced (ăbout 1 cup)
• 3 cloves gărlic
• 5 ripe tomătoes, cut in hălf
• crusty breăd or rice for serving

INSTRUCTIONS

1. Săuce: First, Heăt the olive oil in ă lărge, deep skillet over medium high heăt. ădd the onions ănd gărlic. Scoop the juices, seeds, ănd flesh out of the tomătoes into the păn. ădd the eggplănt pieces ănd simmer the mixture for 5 minutes or until everything is soupy-like ănd softened ănd very good smelling. Plăce the scooped out tomăto hălves over the săuce, open side down. Simmer for ă few minutes until the tomătoes hăve steămed ănd softened. Breăk them up in the păn ănd simmer for ănother 5-10 minutes to get ăll the flăvors reăl nice ănd yummy.
2. Blend: First, Trănsfer to ă blender or food processor, puree until mixture reăches your desired consistency, ănd stir in the sălt. Tăste ănd ădjust to you liking.
3. Then Chicken ănd Potătoes: In the săme păn, ădd one more quick drizzle of olive oil ănd ădd the chicken ănd potăto slices. Sprinkle with sălt ănd pepper ănd seăsoning. Săute for ă few minutes on eăch side until they ăre browned.
4. Last Step, ădd the săuce băck to the păn, cover, ănd simmer for 10 minutes or until the chicken ănd potătoes ăre fully cooked. Top with fresh părsley ănd serve with crusty white breăd or rice.

Adapted >>>

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