The aromas from this easy-to-prepare, moist, and flavorful dish will fill your house and have everyone asking: “when is dinner?” This is an adaptation of an old family recipe from Italy. The original title was pronounced by my Grandmother Terry as “Chicken La-vā-ad”. According to Aunt Celeste, it literally meant Mad Chicken, named for the hot pepper.
1 pound (or 4 breast) organic chicken, skinless, boneless
4 medium potatoes, cut in quarters, skin left on
2 (15 ounce) cans stewed tomatoes, with juice
1 large onion, chopped (about 1-1/2 cup)
1 large green pepper, chopped (about 1-1/2 cup) or 3 medium carrots, sliced in 1/4 inch chips
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons olive oil or organic canola oil
1 small hot pepper, diced
Add all the ingredients to a Dutch oven or slow cooker. Make sure the chicken is covered with tomatoes. Add water if needed to cover the ingredients. Cook covered on medium heat for 45 minutes (or about 4 hours in a slow cooker on high heat) or until potatoes are tender and chicken is cooked (no pink remains).
A Sustainable Diets recipe, developed by Teri Underwood, R.D., M.S., C.D.