This recipe comes from my maternal grandmother, and its smell and taste bring tears to my mother’s eyes. Super easy to make and kid friendly, this dish is a great way to use leftover cooked chicken. It’s also very versatile. You can serve it with plain rice, quinoa, or even spaghetti. It makes a great filler for tacos or wraps as well, and can even be placed on top of a salad.
This is actually an updated version of my grandmother’s classic, geared towards today’s more sophisticated palates. Please note that this recipe is extremely flexible. Feel free to completely ignore the measurements and do your own thing!
Heat oil in a large frying pan or pot over medium heat. Sauté onion, garlic, and mushrooms until onion is translucent.
Add peas, if using, and cook two to three minutes.
Add chicken and spices, and cook two to three minutes longer.
Add tomato paste and tomato sauce and stir until well combined. Cook until heated through.
Notes:
This dish can be frozen for up to three months.
Description:
www.thevoiceoflakewood.com
(732) 901-5746
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...