Saute the large chopped onion and the minced garlic.
After the onions start to wilt and look clear, put in the chicken.
Add the crushed tomatoes.
Cover and let cook for about 20 minutes, while you peel the potatoes and cut them into pieces. (Potatoes may be cut into quarters if small)
Throw the potatoes in, and cover until chicken and potatoes are approaching being completely cooked.
Once the chicken and potatoes are almost completely cooked, remove the lid and cook off the liquid until it evaporates to a consistency that you like. We like it a little thicker so that we can dip our bread into the sauce.
Salt to taste, and serve with warm, crunchy bread and a salad! Enjoy!
(If you like more sauce, you may add more tomatoes. For a drier sauce, you may drain some of the liquid before adding the tomatoes.)
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This recipe has been passed down through the generations. Typically it is served with rabbit, but since that is a meat that not many people have on hand, the recipe may be prepared with chicken instead, since it has a similar texture/flavor. This is typically the first meal we are preparing as soon as we have fresh tomatoes and potatoes!