One Pot Spanish Chicken and Potatoes

I honestly doubt I will make this dish again. I wanted to try it since it had the eggplant in the sauce but when it was blended, it gave it a really thick consistency almost like a puree more than a sauce. 

Ingredients:

½ cup olive oil

1 large yellow onion, sliced (about 1 cup)

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

crusty bread or rice for serving

Directions:

1. Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic and allow to cook for 1 minute. 

2. 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. 

3. 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.

4. Allow the sauce to cool for a few minutes then transfer to a blender or food processor and puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

5. 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.

6. 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.