by local gardener Annapet Santos
- 3 tablespoons olive oil
- 2 chicken breasts, cubed (1″) and seasoned with kosher salt and pepper
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 medium tomatoes, diced (when out of season, I use canned oven-roasted marinara sauce from summer’s tomato harvest – Mark’s Oven-Roasted Marinara Sauce) juice of one lemon or five (5) calamondin
- 2 medium potatoes, cubed
- 1 green bell pepper, chop roughly the same size of onions
- 1 red bell pepper, chop roughly the same size of onions
- 1 cup of shelled peas
In a hot skillet, brown chicken in olive oil. Set aside.
In the same skillet saute garlic until fragrant, onions until translucent, fresh tomatoes until sauce forms.
Return chicken to the pan and cook covered for 5 minutes in medium heat.
Add juice of lemon or calamondin.
Add potatoes and cook covered for another 5 minutes. You’ll notice your sauce is happening without adding additional water or broth.
Add bell peppers, peas and simmer until cooked through.
Adjust salt and pepper to taste.
Serve over steamed rice.