Chicken in fresh tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh tomatoes (3 large) |
| 2 | tablespoons | Vegetable oil |
| 1¼ | pounds | Boned and skinned chicken breasts; cut into 2-inch chunks |
| 1 | teaspoon | Crushed garlic |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| ¾ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Ground red pepper |
Directions
Use fully ripe tomatoes. Core tomatoes; coarsely chop; set aside. In a large skillet heat oil until hot. Add chicken; cook and stir until just golden, 2-3 minutes. Using a slotted spoon, remove chicken to a plate; set aside. To skillet add garlic; cook until golden, about 1 minute. Stir in tomatoes, salt, paprika, cumin and red pepper; cook, uncovered, until thickened, about 8-10 minutes. Return chicken to skillet; cook until tender, 3-4 minutes. Serve over steamed rice, if desired. 4 servings.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .