Poultry
"Gotto" (Go-To) Chicken

2 - 3 dried hot chiles (optional) 2 tablespoons canola oil chicken breasts or thighs (bone in or boneless, skin on or skinless) or 8 chicken drumsticks 1 large yellow or white onion, sliced

2 medium tomates, coarsely chopped and salted or 1 14-oz. can tomatoes, any style 2 - 4 cups broccoli and/or cauliflower florets, diced zucchini, yellow squash, etc. Salt and pepper to taste Other dried spices as desired (see Notes)

Season chicken with salt and pepper.

Heat oil in a large chef's pan or skillet over medium high heat. Place chicken pieces in the pan, skin side down, and sear for 2 minutes. Turn the chicken, and toss in the sliced onions. Cook for 2 more minutes.

Stir in the tomatoes, cover, reduce heat to medium low, and cook until the chicken is cooked through, as little as 10 minutes for thin boneless, skinless chicken breasts, up to 30 - 40 minutes for larger breasts and thighs, adding the veggies 5 - 10 minutes before the end of the cooking time, depending on how you like your veggies done. Let stand, covered, for 5 minutes before serving.

Notes

Over the years, this has become one of my weeknight go-to dishes (hence the "Gotto" name) because it's a one-pan recipe that works for any type of chicken pieces and veggies, and is usually done in 30 minutes or less.

Experiment with different combinations of seasonings. One of my favorites is a dusting of smoked paprika and cumin on the chicken, along with the salt and pepper, prior too searing.

Makes 4 servings.