Chicken Samfaina (Pollo En Samfaina) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A traditional Spanish dish. You might need a knife and fork to eat this stew. Ingredients:
1 lb boneless skinless chicken breast, cut into serving-size pieces |
1 lb boneless skinless chicken thighs, cut into serving-size pieces |
2 tablespoons olive oil |
3 medium onions, peeled and cut into 1-inch pieces |
2 medium green sweet peppers, cored, deveined, and cut into 1-inch pieces |
1 medium eggplant, peeled and cut into 2-inch pieces |
1 (28 ounce) can tomatoes, undrained and cut up |
1 cup dry sherry |
2 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
2. Remove the chicken and set aside.
3. Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
4. Return chicken to Dutch oven.
5. Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.
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