Chicken Samfaina (Pollo En Samfaina)

Submitted by Alan in SW Florida

"A traditional Spanish dish. You might need a knife and fork to eat this stew."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 lb boneless skinless chicken breast, cut into serving-size pieces
• 1 lb boneless skinless chicken thighs, cut into serving-size pieces
• 2 tablespoons olive oil
• 3 medium onions, peeled and cut into 1-inch pieces
• 2 medium green sweet peppers, cored, deveined, and cut into 1-inch pieces
• 1 medium eggplant, peeled and cut into 2-inch pieces
• 1 (28 ounce) can tomatoes, undrained and cut up
• 1 cup dry sherry
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1⁄4 teaspoon ground black pepper

directions

1. In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
2. Remove the chicken and set aside.
3. Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
4. Return chicken to Dutch oven.
5. Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.