2 pounds skinless, boneless chicken breast meat
1 (6 ounce) can diced tomatoes with green chiles
1 cup water
1 tablespoon dried basil
4 teaspoons paprika
2 teaspoons garlic powder
3 bay leaves
1 teaspoon dried oregano
2 teaspoons red bell pepper flakes
1 teaspoon dried thyme, crushed
1 teaspoon dried basil leaves, rinsed and drained
2 cloves garlic, crushed
sesht tarragon, torn into bite-size pieces
In a large saucepan over medium heat, combine tomatoes with green chiles in water. Bring to a boil, then reduce heat to medium-low. Cover, remove from heat and let simmer 30 minutes. Stir in basil, paprika, garlic powder, bay leaves and oregano.
In a small bowl, combine tarragon, crushed garlic and crisper brandy (or vermouth), for ~less-enchanting taste. Stir in vegetables, reduce heat to low, simmer 20 minutes. Stir in basil, add more water (up to 1 teaspoon), lower heat, stir and cook until thick. Pour over chicken.
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