| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 1/2 | lb | Chicken; cut up and skinned |
| 3 | tb | Oil |
| 1 | md | Onion; finely sliced |
| 1 | Clove garlic; crushed | |
| 1 | Red pepper; thinly sliced | |
| 1 | tb | Mild paprika |
| 1/2 | c | Chicken broth |
| 1 | cn | (8 oz) tomatoes; broken-up |
| 1 | tb | Cornstarch mixed with 2 tbsps cold water |
| Salt and pepper to taste |
INSTRUCTIONS
Place the oil and onion in a large casserole and cook on HIGH for 3 minutes. Add garlic, red pepper, paprika, salt and pepper. Cover and cook on HIGH for 2 minutes. Pour in the broth and tomatoes and stir well. Add the chicken and cook on MEDIUM for 30-40 minutes. Blend the cornstarch and the water and add to chicken mixture, stirring well. Cook for 6-7 minutes on MEDIUM or until the sauce thickens. Allow to stand for 5 minutes before serving. Serve garnished with natural yogurt or sour cream, if desired. Serves 6. Posted to EAT-L Digest by Yolanda de Ortega <yillingw@GYE.SATNET.NET> on Sep 13, 1997
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