olive oil
4-6 chicken thighs, boneless & skinless, cut into fingers
1 medium onion, chopped
2 bell peppers, one chopped, one sliced
4 garlic cloves, minced
1/4 tsp red pepper flakes
1 Tbsp Paprika
2 Tbsp Chili powder
1/4 tsp cayenne
1 tsp dried thyme
1/2 tsp dried marjoram
1 bay leaf
5 medium ripe tomatoes, chopped (with all juices)
2 c chicken stock
8 oz mushrooms, sliced or chopped
2 Tbsp fresh flat leaf Italian parsley
In a heavy bottomed pot heat olive oil. Brown chicken - cook almost all of the way through. Remove and set aside. Saute onion in chicken drippings. Once the bottom of the pan has given up all the browned bits, add in garlic and chopped bell pepper. Cook for about a minute then add in the spices. Return your chicken to the pan and cover with stock. Simmer, covered for about twenty minutes. A few minutes before it's done add the sliced mushrooms and sliced bell pepper. Garnish with parsley. Serve over rice.
Brown the chicken.
Onions in to sweat and pick up the browned bits.
Yummy yummy
Add the peppers
Saute.
Add back in the chicken and spices.
Add the tomatoes.
And the stock.
Add the rest of the peppers and the mushrooms.
Serve with rice.
No comments:
Post a Comment