Pollo a la cazadora

Ingredientes

• 1 Tbsp olive oil
• 1 lb. chicken breasts (boneless, skinless, chicken breast cut into 1-inch pieces)
• 1 cup onion (medium, thinly sliced)
• 1 cup celery (medium, sliced)
• 1 clove garlic (finely chopped)
• 1 medium bell pepper (medium, cut into 1-inch pieces)
• 8 oz mushrooms
• 1 can tomatoes (14.5 oz )
• 1 1/2 tsp Basil (crushed)
• black pepper (to taste; optional)
• 2 medium zucchini (medium, sliced)
• 1 medium eggplant (medium, peeled, cut into 1-inch cubes)
• 6 parsley (fresh, finely chopped (for garnish, optional))

Preparación

1. 1

   Heat oil in large nonstick skillet over medium-high heat.

2. 2

   Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.

3. 3

   Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.

4. 4

   Add tomatoes, basil, and pepper (if desired); cook, stirring occasionally, for 5 to 6 minutes.

5. 5

   Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.

6. 6

   Garnish with parsley if desired.