One Pot Spanish Chicken and Potatoes

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Tired of the usual eggplant recipes, like eggplant parmesan? This recipe from Pinch of Yum‘s blog shows a new way to incorporate eggplant into meals and is fantastic way to sneak a few extra veggies into your diet. The tomatoes, eggplant, onion, garlic, and olive oil are simmered together then puréed to create a smooth and bold sauce. As a vegetarian option, omit the chicken and double the potatoes. Another great feature is this only requires one pot! Serve alongside rice, chips, and salsa made from the farm’s peppers.

Ingredients
Serves 6
  • ½ cup olive oil
  • 1 large yellow onion, sliced
  • 3 cloves garlic
  • 5 ripe tomatoes, cut in half
  • ½ of a large eggplant*, skin removed and diced (2-3 cups)
  • 1½ teaspoon salt
  • 1½ lbs. chicken breast meat
  • 1 large Russet potato, sliced
  • salt and pepper to taste
  • 1 teaspoon all purpose seasoning (I used poultry seasoning)
  • ½ cup fresh parsley leaves

*Get this at the farm stand! Though, I’d get 2-3 of our eggplants, since they run smaller than ones from the grocery store

How To

  1. Sauce: 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 eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
  2. Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
  3. Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
  4. Finish: 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 and serve with crusty white bread or rice.
  • Pro-tip: watch this tutorial on how to easily peel an eggplant.
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