Ingredients
- 2 pounds chicken breasts (bone in)
- 1 teaspoon salt (or less)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon Hungarian paprika or to taste
- 1 tablespoon olive oil
- 3 ounces mushrooms (whole, fresh or canned, 1 cup)
- 8 ounces onion, sliced (= 1 medium onion)
- 1 cup chicken stock (bouillon, if using fresh mushrooms)
- 1 can (1 pound) tomatoes, whole (cut into bite-size pieces)
- ¼ teaspoon marjoram
- 1 cup dry white wine (Chablis, for instance)
- 1 bay leaf
- 6 ounces green bell pepper (in strips, 1 medium green pepper)
- 1 garlic clove, peeled
- 13.2 ounces cooked rice (boiled rice, 1½ cups)
How to Make
-
Step 1: 1. Cut chicken into pieces about 1" - 1½" square.
-
Step 2: 2. Heat oil in skillet. Sprinkle chicken with salt, pepper, and paprika and brown in hot oil. Remove.
-
Step 3: 3. Drain into skillet the liquid from the mushrooms if using canned (or add an equivalent amount of bouillon to the skillet if using fresh mushrooms). Add onion, green pepper, and garlic.
-
Step 4: 4. Cut tomatoes into bite-size pieces.
-
Step 5: 5. Cover and cook 5 minutes. Add 1 teaspoon salt or less (bouillon and cooking wine add salt), chicken, mushrooms, tomatoes, marjoram, wine, and bay leaf.
-
Step 6: 6. Simmer 40 minutes over low heat or till done.
-
Step 7: Remove bay leaf and garlic. Serve over rice.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.