3 tbsp. extra virgin olive oil
1 large red onion, sliced or chopped
6-8 cloves garlic, minced
1 shallot, minced
1 lb. chicken breast, partially poached
1 red bell pepper, sliced
1 large green pepper, sliced
2 cups low sodium chicken broth
1 cup tomato puree
1 tbsp. fresh basil, minced (optional)
2 tbsp. fish sauce (optional)
3 large or 4 medium potatoes, quartered, boiled

In a skillet, heat olive oil and sauté onions and peppers until they begin to take on a little color; stir in garlic and shallot; sauté for several minutes. Add chicken and stir over high heat until chicken begins to brown (do not allow garlic to brown).

Meanwhile, in a separate pan, boil potatoes until not quite cooked. Keep warm.

Combine broth and tomato puree; stir into chicken mixture. Add fresh basil and potatoes. Simmer for another 15 minutes, or until sauce is heated through and potatoes are tender.

Serve over or alongside steamed or boiled rice.