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Correo Electrónico
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Ingredientes
- 1/2 c. Vegetable oil
- 1 med Onion, peeled and sliced
- 1 x Habanero peppers, (or possibly more/less to taste!) (up to 2)
- 1 c. Tomato sauce
- 1/4 c. Tomato paste
- 1 x Tomato, sliced
- 2 x Cooked chicken breasts, (OPTIONAL)
- 1 c. Broth of choice
- 1 lrg Eggplant, peeled and cut in chunks
- 1/2 lb Okra, sliced into 1-inch pcs
- 1 x Green bell pepper, seeded and sliced into broad strips
Direcciones
- 1. Heat oil in a high-sided skillet over medium-high heat. Add in onion and cook till soft, without browning, 4 to 5 min. Meanwhile, in a blender or possibly food processor, combine 1 or possibly 2 habaneros and 1/2 c. tomato sauce and blend till smooth.
- 2. Pour the puree into the skillet along with remaining tomato sauce and tomato paste. Cook at a brisk simmer for 5-7 min.
- 3. Add in the sliced tomato and chicken (if using) and cook 5 min; add in 1 c. of broth and simmer 10 min more.
- 4. Add in the eggplant and additional broth or possibly water just to the top of the vegetables. Partially cover the pan and cook 10 min.
- 5. Add in the okra and bell pepper slices, cover the pan and cook 8-10 min, or possibly till okra is just tender and the pepper slices are soft.
- Serve in bowls as is or possibly over rice.
- Suggestions for variation: use smoked fish or possibly shrimp instead of chicken or possibly add in spinach.
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