Source: Enlitened Kosher Cooking by Nechama Cohen

Saute mixture of chicken, tomatoes, peppers, and lots of fresh herbs.

Servings

1 tbsp olive oil
1 cooking spray
1 medium onions , peeled and cut into wide strips
2 medium garlic cloves , peeled and minced
1 small tomato , cut into large chunks
1 medium red bell peppers , seeded and cut into strips
1 tbsp fresh cilantro , chopped
2 tbsp chopped parsley
1 whole chicken, raw , cut into sixths, skin removed
1 cup cold water
1 tbsp paprika
0.25 tsp paprika, hot, Hungarian (optional)
1 tsp ground cumin (optional)
1 pinch salt and pepper

1 In a large non-stick skillet, saute onion in oil and non-stick cooking spray until clear.
2 Add garlic, tomato, and red pepper and stir-fry for another minute. Spray with additional cooking spray if necessary.
3 Add herbs, chicken, water, and spices. Cover and simmer over low heat until soft and most of the liquid has evaporated, about 30 minutes.
4 Serve along with cooking juices over brown rice.