Middle Eastern Chicken in Pomegranate Juice

1/4 C olive oil
3-4 lb of chicken pieces or one chicken, cut up
1 t paprika
Salt and pepper
2 onions, chopped
3 cloves garlic, crushed
1/4 C cilantro, chopped
1 small hot pepper, finely minced
3 T pomegranate concentrate
1 19-oz can tomatoes
In a saucepan, heat the oil, then add the chicken pieces and sprinkle with salt, pepper, and paprika. Stir-fry for about 5 minutes, then add remaining ingredients and bring to a boil. Cover and cook over medium heat for 30 minutes, or until chicken is tender. Serve with rice.

Pomegranate juice is becoming more common in U.S. groceries, due to the discovery of its healthful properties. If you can’t find concentrate, try straining the liquid from the tomatoes and using pomegranate juice instead.