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Chicken in Tomato Sauce (Pollo EnTomatado)

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Serves:
6 people
Prep Time:
15 minutes
Cook Time:
50 minutes
An easy, one pot meal that even the fussiest eaters will love! A stew-like dish, Pollo Entomatado is a simple chicken recipe similar to chicken tinga but spicier and simple to make. If you want true authentic taste, add bouillon cubes for maximum flavor.

Ingredients

Copy Ingredients
2 tablespoons olive oil
1 yellow onion, diced
2 jalapeno pepper, halved lengthwise, you can remove the seeds if you are spice adverse
1 green bell pepper, seeded and sliced into strips
1 quart chicken stock, or can use water
1 (28 ounce) can Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree
2 bay leaves
2 pounds skinless chicken breast and thighs, bone-in or boneless
2 chicken bouillon cubes, optional
Kosher salt and freshly ground black pepper to taste

Instructions

  • Heat olive oil over medium heat in a large pot or Dutch oven. Saute the onion, jalapeno, and green pepper until they are softened, about five minutes. Add stock (or water), tomatoes and bay leaves. Bring to a boil.
  • Reduce heat to a gentle simmer, add the chicken and bouillon cubes (if using) and cook for 20-30 minutes or until chicken can be shred easily. Use tongs or two forks to shred the chicken breasts, break apart the thigh meat. Season the stew with salt and pepper.
  • Serve like a stew along with warm tortilla shells and avocados.
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