Chicken and tomato stew - Kycklingpanna med tomat

CHICKEN AND TOMATO STEW
Kycklingpanna med tomat

The mild taste of the chicken and the flavour of the sauce makes this casserole very much loved by everyone we've served it to. Rice and a nice bread with that and you’ve got a lovely dish for your dinner guests.

4 servings

4 skin and boneless chicken breasts

1 to 2 tablespoons oil
½ teaspoon salt
¼ teaspoon white pepper

Sauce:

3 tablespoons oil
1 finely chopped onion
1/3 cup finely chopped celery
1 green bell pepper, cut in pieces
2 crushed garlic cloves
1 can tomatoes, 14 oz
1/3 cup water
1½ teaspoons paprika
½ teaspoon salt
cayenne
1 bay leaf
1 teaspoon Maizena or cornflour
1 tablespoon cold water

Cut the chicken in smaller pieces. Heat the oil in a frying pot and brown the chicken on all sides until coloured. Flavour with salt and pepper and transfer to a dish.

Heat the oil for the sauce, add onion, celery, bell pepper and garlic and sizzle for about 5 minutes. Add tomatoes with their juice, water, paprika, salt, cayenne and bay leaf and bring to a boil. Put a lid on and simmer on medium heat for about 10 minutes. Stir Maizena with 1 tbsp water and add it to the sauce. Stir well, add the chicken and simmer on low heat for 10 to 15 minutes or until the chicken is done. Stir occasionally.

Flavour to taste and serve.

Enjoy!

Bella