Smokey Braised Chicken over Pumpkin

I made this for dinner. Everyone loved it and had it again the next day for lunch. I adapted the recipe in the following ways: The recipe called for sauteing everything in oil. I used water when creating the salsa. I did not saute my garlic, I put it in the blender raw. I left out the salt, it called for one teaspoon to be added at the end. I used the fresh roma tomatoes and can chipotle (2 tablespoons).

What Ya Need:
1 Smoky Chipotle Salsa
2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
1/2 pound lean, boneless chicken breasts, cut into 1/2-inch pieces
1 medium sweet onion, thinly chopped/diced
2 cups sliced Swiss chard
4 cups roasted mashed pumpkin.

What Ya Do:

If using fresh tomatoes, place tomatoes on a baking sheet and place baking sheet 4 inches below the preheated broiler. Roast until blackened on one side, about 6 minutes. Turn tomatoes over and roast on the other side, an additional 6 minutes. Let cool, then peel and roughly chop. Transfer tomatoes and any juices to a small bowl; set aside.

In a large heavy skillet, heat water over medium-high heat. Add onions and chicken; cook, stirring, until chicken is nicely braised, about 10-15 minutes minutes.

Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. Add Swiss chard. Simmer til chard is wilted and all the flavors meld.

Serve over warmed mashed pumpkin.