| 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.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”