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| 1 1/2 x ca. 450 g | Fresh tomatoes (3 large) |
| 2 Esslöffel | vegetable oil |
| 1 1/4 x ca. 450 g | Boned and skinned chicken breasts; cut into 2-inch chunks |
| 1 Teelöffel | garlic crushed |
| 1 1/4 Teelöffel | salt |
| 1 Teelöffel | paprika |
| 3/4 Teelöffel | ground cumin |
| 1/8 Teelöffel | red pepper ground |
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Use fully ripe tomatoes. Core tomatoes; coarsely chop; set aside. In a large skillet heat oil until hot. Add chicken; cook and stir until just golden, 2-3 minutes. Using a slotted spoon, remove chicken to a plate; set aside. To skillet add garlic; cook until golden, about 1 minute. Stir in tomatoes, salt, paprika, cumin and red pepper; cook, uncovered, until thickened, about 8-10 minutes. Return chicken to skillet; cook until tender, 3-4 minutes. Serve over steamed rice, if desired. 4 servings.
"Tomato Lovers Recipes", Florida
Tomato Committee
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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