This is a great recipe. We use what we have in the fridge. The key ingredients are onion, garlic, and mushroom. A vegetarian version is probably possible. This recipe is suitable for allergy sufferers.
1 ⅓ cups water ½ teaspoon dried marjoram ½ teaspoon dried rosemary ½ teaspoon paprika ¼ teaspoon dried sage 1 bay leaf
1 pinch cayenne pepper Salt and ground black pepper to taste ½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste. 1 teaspoon cornstarch 1 teaspoon cold water, or as needed
A low heat olive oil in a stockpot. Cook and stir onion, celery, carrots, and garlic in hot oil for 10 minutes. Add mushrooms to onion mixture and cook for 5 minutes, stirring occasionally.
Cooking Step 1
In a bowl, combine tomato paste and 1 tablespoon water; stir in remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper.
Cooking Step 2
Add tomato paste mixture and chicken. Turn heat down to medium-low, cover, and simmer for 40 minutes or until chicken is no longer pink in the centre and vegetables are tender.
Cooking Step 3
In a bowl, combine cornstarch and cold water. Stir in cornstarch mixture and salt; bring to a boil and cook for 5–10 minutes until thickened.