INGREDIENTS:
- 1 Whole chicken breast with rib
- 4 Cloves chopped garlic
- 3 Tablespoons chopped onion
- 1 Small can tomato sauce
- A few slices of red bell pepper
- ¼ cup olive oil
- 1 Small potato cut up in wedges
- ¼ cup green peas
- 3 Laurel or Bay leaves
- Salt and pepper to taste
INSTRUCTIONS:
- Wash the chicken thoroughly and cut up into 8-10 pieces. Pat dry with a paper towel to prevent oil splatter when frying later. Sprinkle the chicken with a bit of salt on each side.
- Heat up olive oil in deep pan. Saute the garlic on medium heat for about 45 seconds. Don’t allow the garlic to turn brown. Add in onions and sauté until glassy. Remove the garlic and onions from oil and set aside.
- Place the chicken in the pan with the remaining oil. You might need to add a bit more oil if you find it necessary. Fry up the chicken on all its sides until they are slightly brown. Don’t cook the chicken all the way through. It will cook completely in the simmering process later.
- Pour the tomato sauce. Add the garlic, onion, potato, bay leaf, red bell peppers and green peas. Season with salt and pepper to taste. Simmer for 20-30 minutes until the potatoes and the chicken are done. If the sauce gets too thick, add a little bit of water. Serve with rice on the side.
Source: The Red Gingham
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