Ingredients:
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 onions, finely chopped
1 green peppers, 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) cans 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
Directions:
Place the chicken in a bowl and toss with the garlic, salt and pepper.
Let marinate for 15 minutes while you make the sauce.
Heat the oil in a large, heavy saucepan.
Add the onion and pepper and cook until soft but not brown- about 3 minutes.
Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
Add the tomato paste and fry for 30 seconds.
Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
Add sugar if too acidic.
Blend or process the sauce if you don’t like chunky sauce.
Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
Add salt and pepper to taste.
Serve garnished with remaining parsley.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.