Ingredients
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½ pound Chicken
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2 cup french Beans
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3 cups pureed Tomatoes
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1 large Onion
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1 Tbsp Garlic
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½ tsp Paprika
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2 tsp dried Sage
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2 Tbsp Olive Oil
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Olive Oil
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Salt
Directions
Steps
|
1
Done
|
Dice the chicken into bite size pieces and keep aside. |
|
2
Done
|
Heat olive oil in a deep bottom pan over medium-high flame. Stir in onion and sauté until trans-lucent. Add in garlic paste and cook for a minute. Then, add tomato puree, paprika, sage and salt. Cook until the sauce turns thick and begin to leave oil. |
|
3
Done
|
Now, add chicken to the pan and pour in 1 quart water and cover the pan with a lid. Let it simmer over low heat until chicken is done and water reduces to ¼. |
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4
Done
|
Once done, remove the pan from heat and transfer the prepared dish to serving bowl. Serve hot with rice. |
