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Ingredients
- 3 Chicken Breasts, cut into 1-inch pieces
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 Tablespoon Oil
- 1 Cup Onion, chopped
- 1 Cup Celery, chopped
- 1 Green Pepper, diced
- 1 Red Pepper, diced
- 2 Cloves Garlic, minced
- 1 (14.5 ounce) Can Diced Tomatoes
- 1 (14.5 ounce) Can Tomato Sauce
- 1 1/2 teaspoon Paprika
- Dash Cayenne Pepper
- 1 Bay Leaf
- 1 Tablespoon Cornstarch
- 1 Tablespoon Cold Water
Directions
- Cut chicken into 1-inch pieces and toss with salt and pepper
- In a large skillet, heat oil and add chicken. Cook over medium heat for about 5 minutes or until chicken is opaque on all sides and slightly golden brown
- Remove chicken and juices; set aside
- In the same skillet, add onion, celery, green and red pepper, and garlic, and saute until vegetables are tender
- Stir in tomatoes and tomato sauce and their liquid
- Stir in paprika, salt, cayenne pepper, and bay leaf
- Bring to a boil. Cover and simmer over low to medium heat for about 10 minutes.
- Stir in chicken and juices, cover, and simmer for 10 minutes
- Blend cornstarch and 1 tablespoon of water.
- Stir into the chicken mixture.
- Uncover and simmer over low heat for 10 to 15 minutes or until the sauce has thickened and the chicken is done and tender.
Serve with
Golden Sweet Cornbread
Crisp on the outside, fluffy and sweet on the inside, this cornbread is the home run of cornbreads
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