1 1/4 lb boneless, skinless chicken breast, cut in 1" cubes
2 T olive oil
1 T smoked paprika
1/2 tsp. cumin
1 tsp. salt
1 tsp fresh ground black pepper
1/2 tsp. dried oregano
1 large yellow onion, diced
3 cloves garlic, minced
1 28-oz can whole tomatoes, crushed by hand
Directions:
1. Mix olive oil and spices into a paste. Massage paste onto chicken pieces. Refrigerate 2-4 hours.
2. Heat 1 T olive oil in Dutch oven on medium heat. Brown chicken in batches, about 5 minutes per batch. Set aside, leaving oil.
3. Raise heat to medium-high and add garlic. Cook 1 minute. Add onion, deglaze pot, cook 8-10 minutes.
4. Return chicken, add tomatoes and bring to boil. Lower heat to simmer and simmer, covered, 60-75 minutes. Season to taste. Add 1 t paprika, 1/4 t dried oregano, fresh black pepper before serving
5. Serve with rice or cous cous.
