Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

This received rave reviews from all those who tasted it. Easy ingredients you have on hand, everything in one pot, and irresistible flavor. Serve over rice or mashed potatoes so you can really enjoy the sauce!

SERVES 6

• ¾ lb (380 g) semi-frozen chicken cutlets, cut into strips
• 1 cup flour
• oil, for sautéing

Marinade

• 1 tsp paprika
• ¼ tsp smoked paprika
• ½ tsp baking soda
• 1 clove garlic, minced
• 2 Tbsp olive oil

Pepper Sauce

• 1 very large onion, quartered and sliced
• 1 each orange, yellow, and red peppers, quartered and sliced
• 2 cloves garlic, minced
• 2 cups water
• 1 Tbsp tomato paste
• 1 Tbsp sweet chili sauce
• 1 tsp paprika, preferably in oil
• 1 tsp light brown sugar
• salt, to taste
• 2 pinches black pepper

In a small bowl, combine the marinade ingredients and mix together well. Add chicken strips and marinate on the counter for ¹⁄₂ hour.

Place flour in a large flat plate. Turn marinated chicken strips onto the plate. Heat a little oil in a 6-quart pot. Sauté in two batches for 3 minutes on each side. Place cutlets on a paper-towel-lined plate and cover.

Rinse pot lightly and wipe out. Heat a little oil and sauté onion over medium-high heat for 5 minutes, stirring occasionally. Add peppers and continue sautéing for 5–6 minutes. Add garlic and sauté 2 more minutes. Add the water, tomato paste, chili sauce, paprika, sugar, salt, and pepper. Bring to a boil and cook for 20 minutes over low-medium heat. Add the chicken strips to the sauce and cook for 5 minutes, stirring occasionally. Remove from heat.

(Originally featured in Family Table, Issue 791)