Chicken with Garlic & Chile (Pollo Aglio e Peperoncini) - Fiery Foods & Barbecue Central

Ingredients

• 2 ripe tomatoes
• 4 tablespoons olive oil (extra virgin)
• 14 ounces skinless chicken breast, cut into ½-inch cubes.
• 1 clove garlic, finely chopped
• 1 medium onion, finely chopped
• 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped
• Salt and pepper to taste
• 1/2 bunch of Italian flat-leaf parsley, chopped
• Slit the tomatoes on the top and submerge in boiling water for a minute. Remove from water, peel and remove seeds.
• Cube the tomatoes and drain in a strainer for 10 minutes.
• In a sauce pan, heat the olive oil and cook onions and garlic until translucent.
• Add cubed chicken and brown, stirring constantly.
• Season with pepper and salt, add the chopped chile pod and the tomatoes. Cook uncovered for about 15 minutes.
• Sprinkle with chopped parsley and serve.