Chicken Samfaina (Pollo En Samfaina) - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut into serving-size pieces
1 lb boneless skinless chicken thighs, cut into serving-size pieces
2 tablespoons olive oil
3 medium onions, peeled and cut into 1-inch pieces
2 medium green sweet peppers, cored, deveined, and cut into 1-inch pieces
1 medium eggplant, peeled and cut into 2-inch pieces
1 (28 ounce) can tomatoes, undrained and cut up
1 cup dry sherry
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
Remove the chicken and set aside.
Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
Return chicken to Dutch oven.
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.