Chicken fried in pesto
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.
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