Vegan Family Size Chicken Tomato Stew (Afritada)

2 tbsp canola oil
5 cloves garlic, minced
1 onion, diced
4 roma tomatoes, diced (I used Baja California, 16 oz)
4 cups water 
1 bag Gardein Chick'n Strips, thawed + cut into cubes 
3 large russet potatoes, peeled and diced
1 red bell pepper, diced
1 tsp salt
1 tsp pepper (try 1/2 tsp next time)

In a large pot, heat the oil and saute the garlic until brown. Add the onions and stir for five minutes or until soft. Next add the tomatoes and stir. Add the water and chicken,  stirring until the chicken is soft. Lastly add the potatoes and bell pepper bringing them to a boil, stirring occasionally. Add salt and pepper and stir well. Simmer uncovered over high heat until reduced by half and potatoes are tender. Remove from heat and serve over a bed of rice. Makes 4 large servings or 8 small servings.

Old Recipe:

2 tbsp canola oil
3 cloves garlic, minced
1 onion, diced
2 beefsteak tomatoes, diced or 2 14.5 oz cans diced tomatoes in juice
4 cups water (try 3 cups next time?)
1 bag Gardein Chick'n Strips, thawed + cut into cubes (10.5oz, can be teriyaki flavor, just don't add the sauce)
2-3 large russet potatoes, peeled and diced
1 red bell pepper or 3 small red peppers, diced (I used poblano)
1 tsp garlic salt (optional, omit if using canned tomatoes)
1 tsp salt
1 tsp pepper