Tomato-Chicken Stew
From susana 15 years ago
Ingredients
- tomato Chicken Stew shopping list
- 4 boneless, skinless whole chicken breasts shopping list
- 1/2-cup all purpose flour shopping list
- 1/4-tspn salt shopping list
- 1/4-tspn freshly ground black pepper shopping list
- 1/4-tspn onion powder shopping list
- 184-tspn paprika shopping list
- 1-tbspn canola oil shopping list
- 1 vidalia onion, chopped shopping list
- 1 green bell pepper, julienned shopping list
- 2 (8-oz) cans tomato sauce shopping list
- 1-cup chicken broth shopping list
- 1-tbspn sugar shopping list
How to make it
- Pound out the chicken breasts to get them thinner and then cut them into cubes.
- Place the flour on a large rimmed baking sheet and mix in the salt, pepper, onion powder an paprika.
- Dredge the chicken pieces in the seasoned flour.
- Heat the oil in a skillet and brown down the onions and peppers. When limp, remove the vegies with a slotted spoon and allow to drain on a paper towel.
- Add the chicken to the oil and lightly brown on both sides.
- Return the vegies to the skillet and pour the tomato sauce over.
- Add the broth, cover, and simmer until the chicken is tender, about 15-20 minutes.
- Serve over rice.
- -Susana
People Who Like This Dish 5
- momo_55grandma Mountianview, AR
- j_oderon North Las Vegas, NV
- clbacon Birmingham, AL
- debwin Toronto, CA
- donman Hammond, LA
- susana Mandeville, LA
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The Rating
Reviewed by 1 people-
great delicous stew thanks bunches
momo_55grandma
in Mountianview loved it
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" It was excellent "