Chicken and Potatoes in Tomato Pepper Sauce |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Original calls for skin-on, bone-in but I switched to boneless skinless to really make this low fat. Have served both ways...delicious either way. If I'm in a hurry I puree all veggies and garlic together. Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breasts |
salt and pepper |
1/2 tablespoon adobo seasoning (to taste) |
1 onion |
3 garlic cloves, finely chopped |
1 red bell pepper, chopped |
1 teaspoon cumin |
1 bay leaf |
1/2 lb small red potato, halved |
8 ounces tomato sauce, spanish stlye, goya |
1/4 cup cilantro, chopped |
Directions:
1. Heat olive oil over medium heat. Pat dry chicken, season chicken with adobo, salt and pepper. Add chicken to skillet, cook turning once, until browned, about 5 minutes; transfer to plate. Keep leftover oil in the pan.
2. Using food processor, puree the onion. Add to the skillet along with the garlic, scrapping up any browned bits.
3. Puree the red pepper and add to skillet with cumin and bay leaf. Increase heat to medium high and stir in potatoes, tomato sauce and 1 cup water. Lower heat, cover and simmer for 10 minutes.
4. Add the chicken (skin side up if using); cover and simmer, stirring occasionaly until the chicken is cooked through, about 20 to 30 minutes depending on the chicken size.
5. Discard bay leaf. Top with cilantro.
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