We tried this recipe, which uses eggplant and tomato purée: https://pinchofyum.com/one-pot-spanish-chicken-potatoes but made significant modifications. First, we increased the boneless chicken (cut into large bite-sized pieces) to 2 ½ lbs, the potatoes to 3 Yukon potatoes (but a better ratio may be 2 potatoes), and the tomatoes to a combination of 4 hothouse tomatoes, 14.5 oz canned diced tomatoes, and 14.5 oz whole peeled tomatoes (gently squeezed into pieces by hand). Second, in lieu of 1 tsp all purpose seasoning, we added the following to evoke Spanish flavors: ½ tsp each cayenne pepper and smoked paprika; ¼ tsp each garlic powder, onion powder, turmeric, and cumin; 1 large bay leaf, and 1/8 tsp saffron threads (see Note below). Finally, in terms of method, we used an immersion blender to purée the eggplant tomato sauce directly in the stainless steel Dutch oven. So we browned the chicken in a nonstick sauté pan, and then added the chicken to the stew. Then we browned the potato slices (1/2” thick) and added them to the stew. We let this simmer, covered, until the potatoes were tender, about 25-30 mins. We had planned to serve over rice, but it was fine on its own. (Feb. 2018)
Note: We extracted Spanish flavors from these two websites: (1) http://spanishsabores.com/2015/07/12/spice-up-your-life-with-these-essential-spanish-seasonings/ and (2) http://www.grouprecipes.com/125764/homemade-spanish-all-purpose-seasoning.html
Cooking Adventures 