One Pot Spanish Chicken and Potatoes

Ingredients

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

• Eggplant

  Raw

  ½ eggplant, peeled (yield from 1-1/4 lb) or 229g

• Salt

  Table

  1 ½ tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer for 5 minutes until softened. Place the scooped-out tomato halves over the sauce, open side down. Simmer until the tomatoes are steamed and softened, then break them up in the pan and simmer for another 5-10 minutes to meld the flavors.
2. Transfer the mixture to a blender or food processor, purée until it reaches your desired consistency, and stir in the salt. Taste and adjust seasoning to your liking.
3. In the same pan, add a quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt, pepper, and poultry seasoning. Sauté for a few minutes on each side until browned.
4. Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken is fully cooked and potatoes are tender. Top with fresh parsley and serve.