Tomato Chicken Stew

• 3 boneless skinless chicken breast
• 1 1/2 tsp adobo, (or seasoning salt of your choice) or to taste
• 1 small bell pepper, seeded and chopped
• 2 clove garlic chopped
• 1 small onion, chopped
• 6 small regular tomatoes, skins removed and chopped
• 1 tbsp chopped basil
• 1 tbsp sugar
• 1/2 tbsp oil
• 1 tbsp butter
• 1 cup chicken stock

1. heat oil and butter in a pan, add chicken breast and cook until golden brown, about 6-7 mins each side.
2. remove from pan, set aside but keep warm.
3. add, onion, bell pepper, garlic, tomatoes and half of the chicken stock, cook for 2-3 mins, until stock reduces.
4. add sugar and adjust taste, return chicken to pan, add basil and remaining stock, cover and simmer until stock reduces, about 5 mins.
5. remove pan from heat, let stand for 3 mins before serving.
6. good with pasta, pita bake, rice

chicken breast, salt, bell pepper, garlic, onion, regular tomatoes, basil, sugar, oil, butter, chicken stock

Taken from cookpad.com/us/recipes/337539-tomato-chicken-stew (may not work)