| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh tomatoes (3 large) |
| 2 | tb | Vegetable oil |
| 1 1/4 | lb | Boned and skinned chicken breasts; cut into 2-inch chunks |
| 1 | ts | Crushed garlic |
| 1 1/4 | ts | Salt |
| 1 | ts | Paprika |
| 3/4 | ts | Ground cumin |
| 1/8 | ts | Ground red pepper |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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