1 can (14.5 ounces) chicken broth, simmered to reduce to 3/4 cup (or start with 1 1/2 cups homemade chicken stock)
1 can (14.5 ounces) diced tomatoes, drained until fairly dry
1 large onion, chopped in fairly big pieces
1 jar (12 ounces) roasted red peppers, drained well and cut into pieces about 1 - 2 inches square
2 large boneless, skinless chicken breasts, pounded to an even thickness and cut into cubes about 1 1/4 inches
1 tablespoon + 1 teaspoon sweet paprika
salt and fresh-ground black pepper (to taste, for seasoning chicken before browning)
3 teaspoons extra virgin coconut oil
1 teaspoon hot paprika
1/2 teaspoon ground Caraway seed (optional)
3/4 cup reduced-fat sour cream (more or less to taste)
Total Time: 30 minPrep: 10 minCook: 20 minYield: 4Level: easy
Simmering a can of chicken stock (or 1 1/2 cups homemade chicken stock) until it’s reduced to 3/4 cup. Of course homemade stock is always better, but reducing the canned stock makes it more flavorful.
Drain a can of tomatoes so you have just the tomatoes and no juice. (You can save the juice and freeze for another use.)
Cut up a large onion into pieces that are fairly large.
Drain a 12 ounce jar of roasted red peppers and cut into pieces 1 – 2 inches square.
Trim two large chicken breasts to remove most of the visible fat, and then pound with a meat mallet (or something heavy) until the breasts are and just over an inch thick.
Cut the pounded chicken into cubes about 1 1/4 inch square.
When all the ingredients are ready, season the chicken cubes with 1 teaspoon sweet paprika, salt, and fresh-ground black pepper.
Heat a couple of teaspoons of coconut oil and cook over medium-high heat until chicken is well browned, about 5-7 minutes. Remove the chicken to a plate.
Add a little more oil and brown the onions. Then add the rest of the sweet paprika, the hot paprika, and the ground caraway seed (if using) and cook about 1 minute.
Add the drained tomatoes and roasted red peppers and cook about 2 minutes.
Add the reduced stock and cook 2-3 minutes.
Then add the chicken pieces and any juice that’s drained out on the plate, turn heat to LOW, and simmer a couple of minutes (until the chicken is hot.)
Turn off the heat and let the dish sit for a minute or two (to be sure it’s not so hot that the sour cream will curdle) and then gently stir in sour cream. Season with a little more ground pepper if desired and serve immediately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.