Chicken simmered in tomatoes and pimentos recipe

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  • 2 tablespoons olive oil
  • 1 chicken (2 lbs/1 kg), cut into serving pieces
  • 2 cloves garlic, peeled and crushed
  • 1 large onion, diced
  • 1 lb (500 g) ripe tomatoes, diced or one 14-oz (400-g) can whole peeled tomatoes, diced
  • 2 bay leaves
  • 1 teaspoon salt or to taste
  • ½-1 tablespoon ground black pepper
  • 1½ cups (375 ml) water
  • 2 large potatoes, peeled and cubed
  • 1 cup (125 g) pimentos, drained or 1 red bell pepper, deseeded and diced
How to Make It
  1. Heat the oil in a large saucepan and lightly brown the chicken. Remove the chicken and set aside. Add the garlic and stir-fry until golden brown, then stir-fry the onion until translucent. Return the chicken to the saucepan, add the tomatoes, bay leaves, salt, pepper and water, and simmer over low heat for 20 minutes.
  2. Add the potatoes and simmer for 15 minutes, then add the pimentos and simmer for another 5 minutes. Remove from the heat and serve immediately.

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