Recipe by Maxxr
Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking.
- 680.38 g boneless skinless chicken breasts, cut into 2 inch pieces
- 1-2 clove garlic, minced
- 2.46 ml salt
- 2.46 ml black pepper
- 14.79 ml vegetable oil
- 1 medium onion, finely chopped
- 1 green pepper, seeded and cut into thin strips
- 1-2 clove garlic, finely chopped
- 4.92 ml paprika, sweet if available
- 2.46 ml hot pepper flakes, omit for passover or use some fresh chili
- 29.58 ml tomato paste
- 793.78 g canchopped peeled tomatoes with juice (or fresh if you don't have Passover ones)
- 59.14 ml canned tomato sauce (can also use tomato and mushroom sauce)
- 44.37 ml chopped fresh parsley
- 2.46 ml brown sugar, if available,can be omitted
Directions See How It's Made
- Place the chicken in a bowl and toss with the garlic, salt and pepper.
- Let marinate for 15 minutes while you make the sauce.
- Heat the oil in a large, heavy saucepan.
- Add the onion and pepper and cook until soft but not brown- about 3 minutes.
- Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
- Add the tomato paste and fry for 30 seconds.
- Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
- Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
- Add sugar if too acidic.
- Blend or process the sauce if you don't like chunky sauce.
- Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
- Add salt and pepper to taste.
- Serve garnished with remaining parsley.