Chicken is Chicken

Chicken is boring, especially chicken breasts - but we still eat a lot of it in our house. It's easy to cook, and a lot heart-healthier than red meat. So, I'm always in search of new exciting chicken recipes. So, when I came across this recipe, I was thrilled!

It was EASY, CHEAP, and delicious!

Puerto-Rican Chicken and Potatoes
adapted from Rachael Ray

• 2 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken breast
• Salt and pepper
• 1 onion
• 3 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/2 pound small red potatoes, halved
• One 8-ounce can tomato sauce
• 1 Tbsp canned Jalapenos
• Chopped cilantro, for sprinkling 

1. In a large skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the skillet. Cook, turning once, until golden, about 5 minutes; transfer to a plate. Reserve 2 tablespoons oil in the pan.
2. Using a food processor, puree the onion. Add to the reserved skillet along with the garlic, scraping up any browned bits. Puree the red pepper and add to the skillet along with the cumin, jalapeno and bay leaf. Increase the heat to medium-high and stir in the potatoes, tomato sauce and 1 cup water. Lower the heat, cover and simmer for 10 minutes.
3. Add the chicken, cover and simmer, stirring, until the chicken is cooked through, about 30 minutes. Discard the bay leaf. Top with the cilantro.

 Cheers!