| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh tomatoes, 3 large |
| 2 | T | Vegetable oil |
| 1 1/4 | lb | Boned and skinned chicken |
| breasts cut into 2-inch | ||
| chunks | ||
| 1 | t | Crushed garlic |
| 1 1/4 | t | Salt |
| 1 | t | Paprika |
| 3/4 | t | Ground cumin |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 101
Total Fat: 11.3g
Cholesterol: 73.1mg
Sodium: 1468.5mg
Potassium: 685.2mg
Carbohydrates: 8.1g
Fiber: 2g
Sugar: 4.5g
Protein: 31.1g