Boneless, skinless chicken breast,
1 lbs
Boneless, skinless chicken breast,
1 lbs
Large Onion, 1
Medium Size Russet potato, 4
Crushed tomato, 8 oz (fresh or canned)
Tomato Paste, 2 tablespoons
Olive or Canola Oil, 1 Tablespoon
Salt, Pepper, Paprika, Turmeric
Peel and slice the onion into 1/4 inch slices. Wash and cut chicken into 2 inch pieces. Briefly sautee the chicken pieces, and the onion slices in a non-stick frying pan with a tablespoon of olive or canola oil and add salt, pepper, paprika, turmeric to your liking. Remove from heat as soon as the chicken pieces are slightly golden.
Pour the mix in a pot and add 2 cups of water, and cook the chicken for 10 minutes on high heat. Keep enough water in the pot all throughout the cooking. Peel the potatoes, and slice into 1/4 inch pieces. Then cut each slice into a half moon, and add to the boiling water. Add the crushed tomatoes, and 2 tablespoon of the tomato paste, and mix until the paste is evenly distributed. Reduce heat, and continue to cook on low heat until the potatoes are cooked, but still hold shape.
Serve with plain steamed rice
Nutritional facts:
Carbohydrates: High
Protein: High
Fat: Low
Cholesterol: Low
Vitamins: Low
