Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Red-skinned potatoes --
- cut in 3/4" pieces
2 c Celery -- sliced, divided
1/2 c Celery leaves -- chopped,
- divided
1 tb Vegetable oil
12 oz Chicken breast -- boneless,
- skinless, cut into 1" pieces
1 c Red bell pepper -- chopped
3 tb Tomato paste
1/2 ts Dried rosemary -- crushed
1/2 ts Sugar
1/4 ts Black pepper
Salt
Bring 1 qt water to a boil in medium saucepan over high heat.
Add potatoes, 1 cup celery, and 1/4 cup celery leaves. Reduce heat to
medium; simmer, covered 7 to 8 minutes or until potatoes are tender.
Drain, reserving cooking liquid and vegetables separately.
Heat oil in large nonstick skillet over medium-high heat. Add
chicken, bell pepper, and remaining 1 cup celery. Cook, stirring
constantly, 6 to 7 minutes, or until chicken is no longer pink. Stir
in tomato paste, rosemary, sugar, black pepper, and 2 cups reserved
celery liquid. Bring to a boil; cook until sauce thickens, about
4 minutes. Add reserved potatoes and celery. Season to taste with
salt. Sprinkle with remaining celery leaves.
