I didn’t used to be a big fan of potato stew until I discovered this recipe with garlic. Everyone in my family used to make it with onions instead of garlic. One day during my high school years, I visited a friend of mine and her mom was making potato stew… it smelled (and tasted) so good that I couldn’t resist asking for the recipe.  To my surprise, it was similar to my mom’s recipe except the garlic made all the difference. It’s also extremely easy to make and you only need five basic ingredients.

Time: 55 min, Prep: 15 min.  Cook: 40 min.
Servings: 8-10           

Ingredients:

• 4-5 chicken breast halves, boneless / skinless
• 2 kg potatoes
• 12 garlic cloves
• 300 g tomato paste
• freshly chopped parsley
• 2 Tbsp oil
• Salt and pepper

Directions:

Wash chicken breasts and drain on paper towels. Cut each chicken breast in 2-3 pieces.

Finely chop garlic. Heat oil in a pot and add garlic. Cook for a minute on medium heat. Add chicken and fry until white, about 2-3 minutes on each side.

In the meantime, peel, wash and cut potatoes into big chunks.

Pour tomato paste over the chicken and season with salt and pepper.

Add potatoes and pour enough water into the pot just until potatoes are covered.

Cover and bring to a boil. Reduce heat to medium-low and simmer until potatoes and chicken are tender, about 30 minutes.

Sprinkle some freshly chopped parsley, taste and adjust seasonings if needed.