3-4 chicken breasts
2-3 russet potatoes, peeled and quartered
2 tomatoes, quartered
1 white onion, cut in half (with one half being sliced and the other half quartered)
1 tbsp Cumin
1 tsp Garlic, minced
1 tsp Oregano
1 tsp Crushed red pepper (add more or less to your desired taste and spice)
1 tbsp Powdered chicken bouillon
In a large pot, add your peeled and quartered potatoes and sliced onion.
In a blender, add the following and then purée: quartered onion, tomatoes, minced garlic, cumin, oregano, crushed red pepper, powdered chicken bouillon, salt and pepper. I usually add about 1 tbsp of olive oil as well to help create a uniform texture while its puréed.
While that is warming, I add the chicken to a skillet and season with olive oil, salt and pepper. Cook the chicken until nice and brown on the outside and cooked through.
Add your cooked chicken to the potatoes, onions and sauce that is warming in the large pot.
While that is simmering, I prepare some fresh-steamed rice. Usually by the time the rice is done, so is the chicken estoufada! Add some of the sauce over the chicken and rice - so yummy.
Serve with a fresh veggie, steamed broccoli or a salad are a great accompaniment! Very delicious, low fat, low sodium meal that uses a lot of fresh ingredients! Can't beat that - enjoy!