Ingredients:
1 1/2 lbs chicken, cut into 1″ cubes
salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
1 cup finely chopped onions
1/2 cup sliced celery
1/2 cup diced green peppers
2 cloves garlic, minced
1 (14 1/2 ounce) cans tomatoes, cut up
1/2 water
1 teaspoon water
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
1 bay leaves
2 teaspoons cornstarch
3 cups hot cooked rice
Directions:
Salt and pepper the chicken.
In a large skillet over medium heat, brown chicken in oil; remove and set aside.
In the same skillet, saute the onion, celery, green pepper, and garlic until tender.
Stir in tomatoes, 1/2 c water, paprika, cayenne pepper, bay leaf and a little salt; bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Add chicken.
Combine cornstarch and remaining water until smooth; stir into chicken mixture and bring to a boil.
Simmer uncovered for 10-15 minutes.
Discard bay leaf.
Serve over rice.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.