One Pot Spanish Chicken

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 breast fillet or 708g

• Garlic

  Raw

  3 clove or 9g

• Tomatoes

  Red, ripe, raw, year round average

  5 medium whole or 615g

• Eggplant

  Raw

  ½ eggplant, peeled (yield from 1-1/4 lb) or 229g

• Salt

  Table

  1 dash or 0.4g

• Russet potatoes

  Flesh and skin, raw

  1 potato large or 369g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the chopped eggplant and simmer for 5 minutes or until everything is soupy and softened. Place the tomato halves over the sauce, open side down, and simmer for a few minutes until softened. Break them up in the pan and simmer for another 5-10 minutes.
2. Transfer the sauce mixture to a blender or food processor, purée until desired consistency is reached, then stir in the salt. Taste and adjust seasoning as needed.
3. In the same pan, add a drizzle of olive oil, and add the chicken and sliced potato. Season with salt, pepper, and other seasonings as desired. Sauté until browned on each side.
4. Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley before serving.

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