Spanish stew with chicken and potatoes

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Hearty and tasty main dish.

INGREDIENTS

1 large eggplant

5 medium ripe tomatoes

1 large onion

3 garlic cloves

125 ml of olive oil

500 grams of chicken breast fillets

2 large potatoes

1/2 h. l. ground sweet paprika

1/2 h. l. ground smoked paprika

10 sprigs of parsley

pinch of ground red pepper

salt, ground black pepper

crisp bread or rice to feed

Step by step recipe for cooking

Clear eggplant from the skin, cut into cubes. Tomatoes, cut in half crosswise, remove seeds with a spoon and juice in a separate bowl, chop the flesh. Peel the onions and cut into thick semicircles. Garlic peel and chop.

Heat half the olive oil in a large deep frying pan over medium heat. Add the onion, garlic, eggplant, seeds and juice from tomatoes.
Cook 5-7 min., Stirring occasionally. Then add the tomato pulp and cook for another 15 minutes.

Put this sauce in the bowl of a blender and grind to the desired consistency - you can make it very smooth and can leave small pieces.

In the same pan, add the remaining olive oil and place the chicken and potatoes. Sprinkle with salt and spices and fry on all sides until golden brown.


Reduce the heat, add the sauce to the pan, cover and simmer for 10-15 min., Until tender. Before serving, sprinkle with chopped parsley.
Serve with bread and fresh vegetables.

Bon Appetit!

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