Antionetta's Brazilian Stroganoff

Half a green pepper, diced
Half an onion, diced
One large tomato, diced
Chicken, cubed (it was about the size of one full breast)
One chicken bouillon cube
16 oz. seasoned tomato or pizza sauce
2-3 TBSP ketchup
8 oz. water
4 oz. whipping cream

Throw the onion into a saucepan with some olive oil and cook over medium heat for 2-3 minutes. Add the green pepper and tomato and cook for a few minutes to mix all those flavors. Add a chicken bouillon cube and the chicken and stir fairly frequently until chicken is cooked. Add tomato sauce, water, and ketchup--stir. Cover with a lid tilted to vent steam and cook on medium-low for maybe ten or fifteen minutes, until it's thickened up a little bit (but not a ton).

Remove from heat and immediately stir in four ounces whipping cream.

This recipe is from a Brazilian sister, Antionetta, from our Wymount ward. Mark served his mission in Brazil, so I had to get this recipe from her. It is one of our favorites!