Passover Chicken Fricassee

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 60 Minutes

Servings: 4

Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking.

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 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

Directions:

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.

By RecipeOfHealth.com