This was my dinner last night.
Back in my omnivorous days, I used to love when my aunt made stewed chicken, but not for the chicken… it was for the sauce and the potatoes in the stew. So when I decided to go veggie, I created this dish to celebrate all the good things I love about my aunt’s cooking.
2 large potatoes, cubed
1 large onion, diced
1 cubanelle pepper or green bell pepper, sliced
2 garlic cloves, minced or 1 tablespoon of sofrito
1 jar of stewed tomatoes or chopped tomatoes
1/4 cup of water – if needed
Salt and pepper to taste
10 large olives or 2 tablespoons of capers
2 bay leaves
a large dash of paprika
1 roasted bell pepper – optional
a few splashes of apple cider vinegar
2 tablespoons olive oil
- In a medium saucepan over medium heat, pour olive oil. Mix in the onions, peppers and sofrito, if using. If using just the garlic, wait a few minutes to mix it in. Add salt and pepper to taste.
- When onions and peppers have softened, add in the potatoes. Stir a few times for them to cook a bit.
- Add the tomatoes, olives or capers, roasted bell peppers, bay leaves and paprika. If there is not enough liquid for the potatoes to cook in, add a bit of water. Add the vinegar.
- Simmer in the covered pot for about 30 minutes, until potatoes are fork tender.
Serve over brown rice or eat on it’s own. Here, I show it over basmati rice. You could add veggie hot dogs to this and it would taste great too.