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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted. Ingredients:
1 tablespoon butter |
1 (3 -4 lb) roasting chickens, 3 to 4 pounds, cut into pieces |
salt and pepper |
4 medium onions, thinly sliced |
1 garlic clove, minced |
1 tablespoon paprika |
1/2 teaspoon ground red pepper |
1 (6 ounce) can tomato paste |
1/2 cup water |
2 medium green bell peppers, halved and sliced |
Directions:
1. Melt butter in large skillet or Dutch oven over medium-high heat.
2. Season chicken with salt and pepper.
3. Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
4. Sprinkle with paprika and ground red pepper.
5. Combine tomato paste and water and slowly stir into skillet.
6. Add bell peppers; reduce heat and simmer 10 minutes.
7. Cover and cook 5 more minutes.
8. Serve with rice or noodles.
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