Chicken Simmered in Tomatoes
This was a family staple at home. I often shadowed my dad in the kitchen. He never had a cookbook to follow so sometimes I would take notes and I definitely always asked questions. Less about why he was cooking, but more about the Philippines. This dish is perfect for those gloomy, cold Chicago days. This Filipino dish carries Spanish influences. Normally cooked with vegetable oil, but using avocado oil for better health.
1 tablespoons avocado oil
1 garlic clove, peeled and crushed
1 (6oz) tin of pureed tomatoes
1/2 cup chopped onions, *red or white or yellow or even shallots, too
1-1.5lbs chicken, cut into 8 pieces, *boneless skinless breasts or thighs are best, but wings or drumsticks work as well
1-2 bay leaves
1.5-2 tbsp ground black pepper
2 tsp sea salt, avoid table salt
1/2 cup water
2-3 medium-sized potatoes, *peeled and cut in cubes
3 (4oz) jars of tins pimentos
In a large saucepan, heat the avocado oil and sauté the garlic and onion. until onion is translucent. Add the chicken, pureed tomatoes, bay leaves, black pepper, salt and half cup of water. Simmer for 20 minutes over low heat uncovered.
Add the potatoes and pimentos. Cover and continue to cook until the potatoes are tender. Serve hot over rice, brown rice or cauliflower rice. Serves a table for two.