Nov 6, 2012

Chicken with Peppers

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.

Chicken with Peppers
Brown the chicken.
Chicken with Peppers
Onions in to sweat and pick up the browned bits.
Chicken with peppers
Yummy yummy
Chicken with Peppers
Add the peppers
Chicken with Penne
Chicken with Peppers
Add back in the chicken and spices.
Chicken with Peppers
Add the tomatoes.
Chicken with Peppers
And the stock.
Chicken with Penne
Add the rest of the peppers and the mushrooms.
Chicken with peppers
Chicken with peppers
Serve with rice.

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