Chicken in Tomato Sauce (Pollo EnTomatado)

Name: Chicken in Tomato Sauce (Pollo EnTomatado)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 yellow onion; 2 jalapeno pepper; 1 green bell pepper; 1 quart chicken stock; 1 (28 ounce) can Italian Inspirations Peeled Plum Tomatoes in Puree; 2 bay leaves; 2 pounds skinless chicken breast and thighs; 2 chicken bouillon cubes; Kosher salt and freshly ground black pepper to taste

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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

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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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Chicken in Tomato Sauce (Pollo EnTomatado)

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