| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Chickens; (in portions) dried with paper towels |
| 1 |
|
Onion; chopped |
| 6 |
tb |
Tomato paste |
| 1 |
c |
Water |
| 2 |
tb |
Soup powder |
| 1 |
tb |
Vinegar |
|
|
Some garlic powder |
|
|
Paprika |
| 1 |
|
1/2 tsp. cumin; (up to 1) |
| 1/2 |
ts |
Chili powder |
|
|
Handful of raisins or mushrooms or green olives |
INSTRUCTIONS
In large covered frying pan, fry chicken pieces on both sides in oil untill
yellow/brown. Add to the pan the oinion, tomato paste, water, soup powder,
vinegar and garlic powder. Cook 10 minutes. Sauce will be thick. Add
paprika to taste, also cumin, chili powder, raisins, and mushrooms or green
olivess. Add chicken. Cover and cook on low heat until done.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 01,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”