| 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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