Ingredients
4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes1/2 teaspoon salt, divided1/4 teaspoon pepper1 tablespoon canola oil1 cup finely chopped onion1/2 cup finely sliced celery1/2 cup diced green pepper2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup water1-1/2 teaspoons paprikaDash cayenne pepper1 bay leaf2 teaspoons cornstarch1 tablespoon cold water Hot cooked rice, optional
Preparation
Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat large cast-iron or other heavy skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer 10 minutes.
Return chicken to skillet. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.
