Spanish/Latin food is one of my absolute FAVORITE foods to eat! My maternal grandmother, who is from Gibraltar (yup … as in The Rock Of) made this dish often. She served it on top of mashed potatoes … ahhhh the good old days!
I believe my love of potted meals, especially meats braised in a tomato sauce base comes from my upbringing and eating this way my entire life. This recipe is so delicious, I hope you enjoy it as much as I do.
I double or triple this recipe every time I make it. I’m feeding two growing boys and a husband that thinks he’s still growing…
1 medium yellow onion, chopped
3 cloves garlic, minced or pressed
1/2 red or green bell pepper, washed and diced
10 white mushrooms (I buy a packet of them already sliced)
1-26 oz can crushed tomatoes or tomato sauce (no basil added)
2 bay leaves
4 chicken thighs (total weight approx. 1 lb.)
1/3 cup virgin olive oil
grapeseed oil for frying
salt, pepper & garlic powder to taste
- Heat a few swirls of grapeseed oil in a Dutch Oven or deep pot on your stove top. Sprinkle salt, pepper and garlic powder on both sides of the chicken thighs and pan fry. Turn over twice. Chicken should be browned on both sides, but may not be completely cooked in the center – about 10 minutes.
- After pan frying the chicken, remove pan from heat and set aside on a plate.
- Add the onion, pepper, garlic and mushrooms and sauté over medium heat, stirring often until onions become translucent.
- Add the crushed tomatoes, bay leaves and stir and chicken thighs. Simmer on medium to medium-low heat for 30 minutes, stirring often. If sauce becomes too thick or begins to stick, pour in a few tablespoons of water.