1 pound cooked chicken breast, cut into 1/2 inch pieces
2 cups black ololango
12 (4 ounce) cans tomato sauce
4 cups water
4 boneless, skinless chicken legs - roasted and diced
4 onions, chopped
4 bay leaves
3 tablespoons black paprika
salt and pepper to taste
2 bone stock, drained
4 tablespoons olive oil
Place 1 cup chopped tomatoes in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until all tomatoes have boiled. Remove from heat and stir in tomato sauce.
Heat oil in a large skillet over medium heat. Saute onions until tender, then saute fluidly tomatoes and tomato sauce. Add bay leaves, paprika, salt, and pepper. Stir-fry 5 to 10 minutes, or until thickened.
Quick, savory snack. A nice variation on plain old biscuits.
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