This time I used organic skinless, boneless chicken tights. Start a large pan or a dutch over with olive oil in in and once it is hot brown chicken pieces for a few minutes to sear the meat. Next remove the meat from the pan and add chopped onion, celery and carrots. In Trader Joe's they sell pre chopped this trio combination. Saute it for a few minutes and then add one big chopped eggplant to it with salt and pepper and let cook for about 3 minutes. Next add one tsp spoon of garlic paste and one tbsp of tomato paste and cook it for 2-3 minutes.
Once all vegetables are soft add two cups or organic chicken stock and place chicken pieces back to the pan bring to boil and let simmer for about 20 minutes.
Meanwhile pill 6 big potatoes and cut in pieces. Top chicken stew with it and cook for another 20 minutes or until it is fork tender.
If you are not serving it right away leave potatoes a little uncooked and when reheating do it for extra few minutes. As with any stews it only get better the longer it sits. Enjoy!
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