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)
Serves: 4
Ingredients
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2
tablespoons olive oil
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2
tablespoons minced garlic
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1/2
cup diced onion
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2
cups diced tomatoes
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12
ounces skinless, boneless chicken breasts, cut into 2-inch strips
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1/2
cup soy sauce
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2
bay leaves
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2
hard-boiled eggs
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1
pinch ground pepper
In This Recipe
Directions
- 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
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