Pollo en Salsa de Tomate
- 1 medium yellow onion
- 3 cloves garlic
- 1/2 red or green bell pepper
- 10 white mushrooms
- 1 can crushed tomatoes, 26oz
- 2 bay leaves
- 3 boneless, skinless chicken breasts (approx. 1lb)
- 1/3 cup virgin Spanish olive oil
- salt to taste
Peel and chop onion; chop bell pepper; peel and slice garlic; trim stems and slice mushrooms.
Heat about half the olive oil (2Tbsp + 2tsp) in a large skillet or frying pan over medium heat. Add onion, bell pepper, garlic, and mushroom, and sauté, stirring often, until onions become translucent.
Possibly in a larger pot, stir in crushed tomato and bay leaves; simmer uncovered over medium-low to medium heat for 10 minutes, stirring often. If sauce becomes too thick or begins to stick, add a few tablespoons of water.
While tomato sauce mixture is cooking, heat remaining olive oil to a large frying pan over medium heat. Sprinkle salt on both sides of each chicken breast and pan fry until golden brown, turning twice, about 10 minutes. Chicken should be browned on both sides, but may not be completely cooked in the center.
Slice pan-fried chicken breast into thick slices, about 1/2 inch each, and stir into tomato sauce. Cover and cook over low heat for 10 minutes, stirring occasionally.
Salt to taste.
http://spanishfood.about.com/od/maincourses/r/polloentomate.htm