Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Canola oil |
| 1 large | Onion; chopped |
| 2 \N | Cloves garlic; finely chopped |
| 1 pounds | Boneless & skinless chicken; cubed |
| 1½ tablespoon | Paprika |
| 1 \N | 15 oz. can chopped tomatoes |
| 1 cup | Water |
| 1 tablespoon | Red wine vinegar |
| 1 teaspoon | Sugar |
| ½ cup | Sour cream |
| ¼ cup | Parsley; finely chopped |
| \N \N | Salt to taste |
In a 3-qt. pot, over low heat, heat oil. Saute onion about 5 minutes until onion is translucent; add garlic. Increase heat and add chicken; cook about 5 minutes, stirring, until outside looks cooked. Add paprika, tomatoes, 1 cup water, vinegar and sugar. Stir, turn down heat slightly; cover and simmer abut 20 minutes. Let cool slightly and stir in sour cream, parsley and salt to taste. Serve over Poppy Seed Noodles and Horseradish, Dill & Walnut Spinach.
Posted to FOODWINE Digest 13 Sep 96 Date: Sat, 14 Sep 1996 08:27:08 -0400 From: Laura Hunter <LHunter722@...>