Passover Chicken Fricassee Recipes

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PASSOVER CHICKEN FRICASSEE



Passover Chicken Fricassee image

Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking.

Provided by Maxxr

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch pieces
1 -2 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green pepper, seeded and cut into thin strips
1 -2 clove garlic, finely chopped
1 teaspoon paprika, sweet if available
1/2 teaspoon hot pepper flakes, omit for passover or use some fresh chili
2 tablespoons tomato paste
1 (28 ounce) can chopped peeled tomatoes with juice (or fresh if you don't have Passover ones)
1/4 cup canned tomato sauce (can also use tomato and mushroom sauce)
3 tablespoons chopped fresh parsley
1/2 teaspoon brown sugar, if available,can be omitted

Steps:

  • Place the chicken in a bowl and toss with the garlic, salt and pepper.
  • Let marinate for 15 minutes while you make the sauce.
  • Heat the oil in a large, heavy saucepan.
  • Add the onion and pepper and cook until soft but not brown- about 3 minutes.
  • Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
  • Add the tomato paste and fry for 30 seconds.
  • Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
  • Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
  • Add sugar if too acidic.
  • Blend or process the sauce if you don't like chunky sauce.
  • Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
  • Add salt and pepper to taste.
  • Serve garnished with remaining parsley.

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