Passover Chicken Fricassee
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch pieces
- 1 -2 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 green pepper, seeded and cut into thin strips
- 1 -2 clove garlic, finely chopped
- 1 teaspoon paprika, sweet if available
- 1/2 teaspoon hot pepper flakes, omit for passover or use some fresh chili
- 2 tablespoons tomato paste
- 1 (28 ounce) can chopped peeled tomatoes with juice (or fresh if you don't have passover ones)
- 1/4 cup canned tomato sauce (can also use tomato and mushroom sauce)
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon brown sugar, if available,can be omitted
Recipe
- 1 place the chicken in a bowl and toss with the garlic, salt and pepper.
- 2 let marinate for 15 minutes while you make the sauce.
- 3 heat the oil in a large, heavy saucepan.
- 4 add the onion and pepper and cook until soft but not brown- about 3 minutes.
- 5 add the garlic, paprika and hot pepper flakes and cook for 1 minute.
- 6 add the tomato paste and fry for 30 seconds.
- 7 add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
- 8 simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
- 9 add sugar if too acidic.
- 10 blend or process the sauce if you don't like chunky sauce.
- 11 stir the chicken into the sauce and simmer until cooked, about 15 minutes.
- 12 add salt and pepper to taste.
- 13 serve garnished with remaining parsley.
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