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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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