1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 stalk celery, chopped
2 cloves garlic, chopped fine
2 whole chicken breasts, halved and skinned
1 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 (12 oz.) can low-sodium stewed tomatoes
1 teaspoon dried Rosemary
1/2 teaspoon dried Marjoram
1 bay leaf
1 tablespoon flour
1/4 cup defatted chicken broth or water

Saute the onion, pepper, celery, and garlic in 1/4 cup water in a medium-size skillet. (If using frozen onions and peppers you don't need to use any water; enough will cook out of them to do the job). Saute until the onion is just tender, about 3 minutes.

Transfer to a small dish. Sprinkle the chicken with paprika and cayenne pepper. Place the chicken in the skillet and cook about 5 minutes, turning occasionally. Add half the cooked vegetables to the skillet along with the tomatoes, Rosemary, Marjoram and bay leaf. Reduce the heat, cover, and simmer for 20 to 25 minutes, or until fork tender.

Dissolve the flour in the chicken broth. Stir into the pan juices and cook, stirring constantly, until thickened.

Add the reserved cooked vegetables and heat for 3 to 4 minutes. Discard bay leaf.

Serve with rice and steamed okra.

Serves 6.