Passover Chicken Fricassee

Name: Passover Chicken Fricassee
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch pieces; 1 -2 clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 1 green pepper, seeded and cut into thin strips; 1 -2 clove garlic, finely chopped; 1 teaspoon paprika, sweet if available; 1/2 teaspoon hot pepper flakes, omit for passover or use some fresh chili; 2 tablespoons tomato paste; 1 (28 ounce) can chopped peeled tomatoes with juice (or fresh if you don't have Passover ones); 1/4 cup canned tomato sauce (can also use tomato and mushroom sauce); 3 tablespoons chopped fresh parsley; 1/2 teaspoon brown sugar, if available,can be omitted

Submitted by Maxxr

"Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

1 ¹⁄₂ lbs boneless skinless chicken breasts, cut into 2 inch pieces
1 -2 clove garlic, minced
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper
SAUCE
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green pepper, seeded and cut into thin strips
1 -2 clove garlic, finely chopped
1 teaspoon paprika, sweet if available
¹⁄₂ teaspoon hot pepper flakes, omit for passover or use some fresh chili
2 tablespoons tomato paste
1 (28 ounce) can chopped peeled tomatoes with juice (or fresh if you don't have Passover ones)
¹⁄₄ cup canned tomato sauce (can also use tomato and mushroom sauce)
3 tablespoons chopped fresh parsley
¹⁄₂ teaspoon brown sugar, if available,can be omitted

directions

Place the chicken in a bowl and toss with the garlic, salt and pepper.
Let marinate for 15 minutes while you make the sauce.
Heat the oil in a large, heavy saucepan.
Add the onion and pepper and cook until soft but not brown- about 3 minutes.
Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
Add the tomato paste and fry for 30 seconds.
Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
Add sugar if too acidic.
Blend or process the sauce if you don't like chunky sauce.
Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
Add salt and pepper to taste.
Serve garnished with remaining parsley.

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Reviews

Basic, yummy, perfect, thank you for sharing this dish. Lolly

Lalaloob
Wow i'm really glad I tried this.. this was delicious! Due to personal preference, I probably added 4x the garlic overall and probably marinated the chicken a bit longer. Since we like our chicken well done to the MAX, I first sauteed the chicken for 5 minutes and then when the chicken turned white and the juices started to come out, I added it to the sauce after it had simmered for 5min or so. Finally I allowed the chicken/sauce mixture to simmer for 20-25min until thick and delicious. I don't think it needed any sugar, but I added 1 tsp of it anyways. I hope more people try this dish... Thanks!

hippeastrum
This dish is delish!! My family got tired of the basic chicken dish & Matzo Brie! My kids even ate it cold! I'll make it again even when it's not Pesach. A-1!!

Shosh