2020-08-13 / test@t

Spanish stew with chicken and potatoes

Ingredients

1 large eggplant
5 medium ripe tomatoes
1 large onion
3 cloves of garlic
125 ml olive oil
500 g chicken breast fillet
2 large potatoes
1/2 tsp ground sweet paprika
1/2 tsp ground smoked paprika
10 sprigs of parsley
a pinch of ground hot red pepper
salt, freshly ground black pepper
crispy bread or rice for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the eggplant and cut into cubes. Cut the tomatoes in half across, spoon out the seeds and juice into a separate bowl, cut the pulp. Peel the onion and cut into thick half rings. Peel and chop the garlic.

Step 2

Heat half of the olive oil in a large deep skillet over medium heat. Add onion, garlic, eggplant, seeds, and tomato juice. Cook for 5-7 minutes, stirring occasionally. Then add the tomato pulp and continue cooking for another 15 minutes.

Step 3

Transfer the resulting sauce to a blender bowl and grind to the desired consistency - you can make it completely smooth, or you can leave small pieces.

Step 4

In the same skillet, add the remaining olive oil and add the chicken and potatoes. Sprinkle with salt and spices and brown on all sides until golden brown. Reduce heat, add sauce to skillet, cover and simmer for 10-15 minutes, until tender. Sprinkle with finely chopped parsley before serving. Serve with crispy white bread or rice.

Cooking time

50m

Servings

Catalog

Spanish stew with chicken and potatoes

STEP-BY-STEP COOKING RECIPE

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