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Author Notes: My mother made this dish for our family dinners whenever we wanted comfort food. I always think of her when I make it. It has chicken and egg–symbols of the life cycle. I usually serve it over some form of potato: mashed, boiled baked, or even fried (baked potatoes are the healthiest option) —Grace O
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/2 cup diced onion
- 2 cups diced tomatoes
- 12 ounces skinless, boneless chicken breasts, cut into 2-inch strips
- 1/2 cup soy sauce
- 2 bay leaves
- 2 hard-boiled eggs
- 1 pinch ground pepper
- Heat the olive oil in an enamel-coated cast-iron casserole or Dutch oven over medium-high heat. Add the garlic, onion, and tomatoes and saute for about 5 minutes.
- Add the chicken, soy sauce, bay leaves, and pepper. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
- Add the eggs and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.
- This recipe was entered in the contest for Your Best Recipe for Now and Later