Recipe(tried): Roumanian Chicken Fricassee...

Hello!

Last night we had the most enjoyable chicken dinner. The recipe comes from Steven Raichlen's Healthy Jweish Cooking. All of his books are wonderful and full of delicious recipes. This is a fun recipe to make as it involves chopping, sauteeing, making a simple sauce from scratch in a jiffy and the entire meal takes less than an hour to make! Because of all the ingredients involved, I knew the dish had to be delicious and it was!

This particular dish I teamed up with Fetttucini noodles. We also had a Banana-Blueberry Parfait made with low-fat vanilla yogurt.

Here is the recipe, enjoy! Gina

Roumanian Chicken Fricassee
Healthy Jewish Cooking
Steven Raichlen

serves 4

1 1/2 lbs. bonesless, skinless chicken breasts, washed, blotted dry and cut into 2 inch pieces
1 garlic clove, minced
1/2 t. each of salt and black pepper

For the Sauce:

1 Tbsp. veg oil
1 med onion, finely chopped
1 green bell pepper, seeded and cut into strips
2 garlic cloves, minced
1 tsp. sweet paprika
1/2 tsp. hot pepper flakes
2 Tbsp. tomato paste
1 (28 oz.) can pureed tomatoes
1/4 cup tomato sauce
3 Tbsp. chopped fresh parsley
1/2 tsp. brown sugar

Place the chicken in a bowl and toss with the garlic, salt and pepper. Let marinate for 15 minutes in fridge while you make the sauce.

Heat the oil in a large heavy saucepan. Add the onion and pepper strips and cook til soft but not brown about 3 min. Add the garlic, paprika and hot pepper flakes. Cook for 1 min. Add the tomatoe paste and fry for 30 sec.

Add the pureed tomatoes and the tomato sauce and 2 T. parsley. Simmer the sauce til thick about 15 min. Stir often. Taste the sauce; if too acidic, add teh sugar.

Stir the chicken into the sauce and simmer another 15 min. Correct seasonings. Transfer to a platter and garnish with remaining parsely.