Ingredients
4 boneless, skinless chicken breasts, cut into pieces
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small yellow bell pepper cut in strips
1 or 2 peppers if you like it hot, optional
1 chicken bouillon cube
12 small potatoes or 4 large potatoes cut into pieces
1 onion
2 ripe tomatoes, peeled and crushed (or mixed)
4 cloves of garlic
1 teaspoon of Espelette pepper
2 bay leaves
1 teaspoon herbes de Provence
1 teaspoon of paprika
A little olive oil
Salt and to taste
A few olives
Instructions
Prepare your ingredients:
Wash and cut your peppers into strips after removing the seeds and white walls.
If necessary, wash and remove the seeds from the pepper. Cut it into very small pieces.
Peel and crush (or blend) the tomatoes.
Chop the onions, crush the garlic cloves.
Peel the potatoes. If they are large, cut them into pieces.
The dish:
In a large frying pan with a lid, or a casserole dish, quickly sauté your chicken breast pieces in a little olive oil. Remove them and set them aside.
In place of the chicken breasts, in the same pan, sauté the peppers (and possibly the chili) and onions. Add the tomatoes and garlic.
Return the chicken to the pan. Add the crumbled chicken stock and 30 cl of water. Add salt, Espelette pepper, bay leaf, herbes de Provence and paprika.
Cook for about 10 minutes on low heat after boiling. Add the potatoes and cook for 25 to 30 minutes.
Five minutes before the end of the cooking time, add the olives.
Personally, when serving, I like to add a little drizzle of lemon juice and parsley or coriander to the plate. I eat it by dipping my bread in the sauce. Watch your fingers!
Notes
1. The CHICKEN :
1a. You can put in other pieces of chicken, such as thighs or drumsticks, just cook them a little longer in the sauce before putting in the potatoes.
1b. You can replace the chicken with another white meat, such as turkey.
2. POTATOES:
Choose firm-fleshed potatoes that don't fall apart when cooked, like charlotte. I used Canadian Yukon Gold potatoes (yellow flesh).
3. TOMATOES:
To peel them more easily, make a cross-shaped incision at the base of each tomato and plunge them into boiling water for a few moments. The skin will come off more easily.
You can also use canned tomatoes or a ready-made tomato sauce.
4. Source: slightly adapted from this recipe by Daniela. I recommend her blog, she has beautiful, simple and tasty recipes.