Chicken with Pomegranate Sauce

I got this recipe right before Valentine's Day in our local newspaper. It is from "The Miami Mediterranean Diet". I've got a bit of pomegranate juice on hand these days, so figured it was time to try this. I thought it was good, the hubby loved it. I will say, it looked different than the title and ingredients led me to believe it would. If someone makes this and it turns out with a red sauce, please let me know because I was on the phone while making this and wonder if I overcooked something. Anyway, it was tasty, so give it a try and enjoy. The recipe (below) serves 6-8, I halved it for the 3 of us and we still had some leftovers.

*4 lb. boneless, skinless, chicken cut into small pieces
*1/2 c. + 1 TBSP unsweetened pomegranate juice
*2 tsp. paprika
*Salt and Pepper to taste
*1/4 c. Extra Virgin Olive Oil
*3-4 cloves garlic, minced
*2 medium yellow onion, diced
*1 small hot banana pepper, finely chopped
*1/4 c. fresh parsley
*3-4 lbs. canned chunky tomatoes

In a saucepan, bring pomegranate juice to a boil, reduce heat and simmer on low until reduced to about 3 TBSP. (this took about 10 minutes for me). Set aside.
Sprinkle chicken with paprika, salt and pepper.
Heat oil in a skillet over medium heat. Add chicken and pan fry for about 3 minutes. Add garlic and stir well for another minute. Add pomegranate juice and remaining ingredients. Bring to a boil, cover, reduce heat to low and cook for 30 minutes. Serve over rice.