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.