Kosher Cooking Blog- Kim Kushner Cuisine: Quick & Delectable Dill Chicken Stew

If you asked me what I get the most requests for, it is without a doubt, chicken-breast recipes! Although chicken breast are delicious, if they aren't cooked properly or eaten right off the grill, they often get dry and stringy. The recipe below is an old family favorite of mine. My mom makes it all the time, and it's one of those, "you can't screw it up" recipes. Perfect to serve this time of year and can be prepared in under 30 minutes! In this recipe, the skinless, boneless chicken breasts are cut into finger-like strips, and smothered in sauteed onions, and a delicious tomato-soy sauce...Once the chicken is cooked and the sauce is thickened, handfuls of freshly chopped dill are tossed in. The dill is really what takes the recipe to the next level- adding a rich, robust flavor. Goes perfectly with steamed rice, roasted potatoes, or even pasta and it can be made a day or two in advance because it reheats wonderfully.
It's really good, and really easy.

Dill Chicken Stew
Serves 6-8
8 boneless, skinless chicken breasts
4 yellow onions, sliced
2 tablespoons olive oil
1 cup ketchup
1/2 cup soy sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
2 handfuls freshly chopped dill

Cut the chicken into finger-like strips. Set aside. Heat the oil in a large saute pan over medium-high heat. Add the onions, and saute for 10 minutes until translusent. Add the chicken and cook for 5 minutes. Meanwhile, whisk together the ketchup and soy sauce. Pour the soy mixture over the chicken and throw in the bay leaf. Season with salt and pepper, and stir all together. Cook, covered, on medium heat for about 10-15 minutes until the chicken is cooked through and the sauce has thickened. Turn off the heat, and toss in the dill. Let the chicken sit, covered, for about 5 minutes or so, for the flavors to deepen. That's it! Enjoy!