Chicken with Tomato Sauce

Heat the oil in a large pot over medium-high heat. Once the oil shimmers, add the chicken pieces and brown them on all sides, working in batches if necessary to avoid crowding the pot.

Remove the browned chicken and set aside on a plate. In the same pot, add the thinly sliced onion and sauté until softened and translucent, about 3-4 minutes.

Add the mashed tomatoes and salt to the pot, stirring to combine with the onions and releasing any browned bits from the bottom of the pot.

Return the browned chicken to the pot and add the hot pimento or chili pepper whole (or sliced if preferred for more heat distribution). Stir to coat the chicken with the tomato sauce.

Add the celery rounds and stir well. Bring the mixture to a simmer, then reduce heat to medium-low and cover the pot partially.

Simmer for about 25 minutes until the chicken is cooked through and tender, and the sauce has thickened slightly. Discard the whole pimento pepper before serving, or remove and slice for those who prefer the heat throughout.