Recipe: Rumanian Chicken Fricassee

RUMANIAN CHICKEN FRICASSEE

FOR THE CHICKEN:
1 1/2 lbs. boneless, skinless chicken breast
2 to 4 cloves garlic, finely chopped, divided use
1/2 tsp. salt
1/2 tsp. black pepper
FOR THE SAUCE:
1 Tbsp. vegetable oil
1 medium onion, finely chopped
1 green bell pepper, seeded and cut into thin strips
1 tsp. sweet paprika
1/2 tsp. hot pepper flakes
2 Tbsp. tomato paste
1 (28 oz.) can peeled tomatoes with juices
1/4 cup canned tomato sauce
3 Tbsp. chopped fresh parsley, divided use (preferably flat-leaf)
1/2 tsp. brown sugar (optional)

In bowl, toss chicken (washed, blotted dry, and cut into 2-inch pieces) in a bowl and toss with 1-2 finely chopped cloves garlic, salt and freshly ground pepper. Allow to marinate for 15 minutes while you make sauce.

TO MAKE THE SAUCE:
In large, heavy saucepan, heat oil. Add onion and green pepper; cook until soft but not brown, about 3 minutes.

Add 1-2 cloves finely chopped garlic, paprika and hot pepper flakes; cook 1 minute.

Add tomato paste; fry 30 seconds.

In food processor, coarsely puree canned tomatoes with its juices. Add this mixture to pan along with tomato sauce and 2 tablespoons chopped parsley. Simmer sauce until thick and richly flavored, 10-15 minutes, stirring often. Taste sauce: If too acidic, add sugar. If smooth fricassee is desired, return sauce to processor and puree.

TO COOK THE CHICKEN:
Stir chicken into sauce and simmer until fully cooked and richly flavored, 10-15 minutes. Correct seasoning, adding salt and pepper to taste.

TO SERVE:
Transfer fricassee to platter; garnish with remaining parsley.

Servings: 4
Adapted from source: Healthy Jewish Cooking by Steven Raichlen