Chicken Samfaina (Pollo En Samfaina)

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“A traditional Spanish dish. You might need a knife and fork to eat this stew.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
  2. Remove the chicken and set aside.
  3. Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
  4. Return chicken to Dutch oven.
  5. Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.

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