Marjoram Paprika Chicken
Serves 6
*3 pounds Chicken Tenders, I usually use frozen
*3 teaspoon Sweet Paprika, like Hungarian Paprika
*2 tablespoons Dried Marjoram
*1/4 teaspoon Sea Salt and 1/4 teaspoon Fresh Ground Black Pepper or to taste
*3 tablespoons Extra Light Olive Oil
*1 large Onion, sliced in strips (Julienned)
*5 Cloves Garlic, thinly sliced
*1 tablespoon Sugar
*2 tablespoons Flour
*1 (12 ounce) bottles sliced Roasted Red Peppers, drained
*5 ounces canned Tomato Paste
*2 cups Chicken Broth
*1 teaspoon Crushed Red Pepper Flakes
*1/2 cup Light Sour Cream
*1/2 cup Greek Yogurt or use all yogurt if you want less calorie dish
*Chopped Fresh Dill, 1/4 cup or to taste, topping
*3 to 4 cups Cooked Rice, like Basmati Brown Rice, optional
Heat a skillet with lid on medium heat with olive oil add the chicken tenders.
Add to the chicken 1 teaspoon Paprika, 1 tablespoon marjoram, salt and black pepper. Cover with lid. Cook the chicken 10 to 15 minutes.
While chicken cooks pour the chicken stock into a medium bowl and add the tomato paste, crushed red pepper flakes, flour, sugar, 1 tablespoon marjoram and 2 teaspoons paprika. Set aside.
Then remove lid and with kitchen shears cut the chicken tenders into cubes, continue cooking another 5 minutes and add the onions and cook another 5 minutes or until onions are translucent.
Add the garlic and continue cooking the chicken and onions until juices are evaporated and chicken begins to brown and stick a little to the bottom of the skillet.
Deglaze the pan with the chicken stock mixture.
Add the sliced roasted red peppers and allow the chicken mixture to simmer for 10 minutes or until sauce thickens. Remove from heat and stir in the yogurt/sour cream.
Serve over cooked rice of your choice, if desired. Add top with each serving with fresh dill.
Enjoy!
Lindy
