To tell you the truth, it was much better than I expected. A really comforting dish that was full of flavor and a little spice. It took me about 15 minutes to prep the vegetables and then about a half hour to cook everything up. Even better it left me with only one pan to wash!
Quantities of the vegetables aren't really exact here because you can really just throw what you have in.
1 T olive oil
4 boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 - 3/4 c chopped red peppers, I used a mix of sweet Jimmy Nordellos and spicy Fresnos
1/2 - 3/4 c sliced red onion
1 clove garlic minced
4 small yukon potatoes, cut into small cubes, about 1/4 inch
1/2 c chicken stock
1 T white wine vinegar
freshly ground pepper
In a large skillet with a lid, heat the olive oil over medium high heat. Add the chicken and sauté until the it no longer looks pink on the outside. Add the peppers, onion, garlic and potatoes. Sauté until the onion is just starting to get tender. Pour in the chicken stock and vinegar. Season with a few grounds of fresh pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Remove the cover and let simmer briskly for about another 15 minutes, until most of the liquid is absorbed and everything looks a little creamy. Taste for seasoning and add salt as needed (the amount will really depend on how salty your stock is.)
Makes 2 servings.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski