Title: Spanish Chicken and Potatoes
Source: http://www.yummly.com/recipe/external/One-Pot-Spanish-Chicken-and-Potatoes-988186
Date: 2016-02-23

   This one-pot recipe Spanish Chicken  and  Potatoes  is  full  of  flavor  and
   vibrant color and is perfect served with a big piece of crusty white bread or
   over a steaming hot pile of rice.  The recipe is one inspired from  a  tomato
   "salsa"  my  sweet  host  mother,  Fatima, always made for me when I lived in
   Sevilla, Spain.
   
   INGREDIENTS
   
   ½ cup olive oil
   1 large yellow onion, sliced (about 1 cup)
   3 cloves garlic
   5 ripe tomatoes, cut in half
   ½ of a large eggplant, skin removed and diced (2-3 cups)
   1½ teaspoon salt
   1½ lbs. chicken breast meat
   1 large Russet potato, sliced
   salt and pepper to taste
   1 teaspoon all purpose seasoning (I used poultry seasoning)
   ½ cup fresh parsley leaves
   crusty bread or rice for serving
   
   INSTRUCTIONS
   
   Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add
   the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes
   into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or
   until everything is soupy-like and softened and very good smelling. Place the
   scooped out tomato halves over the sauce, open side down.  Simmer for  a  few
   minutes  until  the tomatoes have steamed and softened.  Break them up in the
   pan and simmer for another 5-10 minutes to get all the flavors real nice  and
   yummy.
   
   Blend:  Transfer  to a blender or food processor, puree until mixture reaches
   your desired consistency, and stir in the salt.   Taste  and  adjust  to  you
   liking.
   
   Chicken  and  Potatoes:  In the same pan, add one more quick drizzle of olive
   oil and add the chicken and potato slices.  Sprinkle with salt and pepper and
   seasoning.  Saute for a few minutes on each side until they are browned.
   
   Finish:  Add  the  sauce back to the pan, cover, and simmer for 10 minutes or
   until the chicken and potatoes are fully cooked.  Top with fresh parsley  and
   serve with crusty white bread or rice.