One pot potato and Spanish chicken dish
Serving: 6
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Directions
- In a large pot, heat the oil and over medium heat, sauté the onion and garlic for a few minutes. Add the tomatoes and season. Cover and cook for (+/- 30 minutes)
- Add the butternut and stock and cook covered until the butternut is soft, next add the eggplants and continue to cook until the eggplants are cooked
- In another pot heat a little oil and cook the potatoes until cooked and golden, spoon the potatoes into the tomato mixture.
- In the same pot cook, the chicken in batches until cooked and golden add the chicken to the tomato mixture together with the dry herbs and parsley
Ingredients
- 125 ml (½ cup) olive oil
- 1 large red onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 g tins chopped tomatoes
- Salt, to taste
- 300 g butternut, cubed
- 500 ml (2 cups) chicken stock
- 8 large eggplants, cubed
- 1 kg large potatoes, roughly chopped
- 1 kg chicken breast, largely cubed
- 30 ml (2 tbsp) dry mixed herbs
- 125 ml (½ cup) fresh flat-leaf parsley, chopped