Tuesday, February 1, 2011

Chicken Pepperonata


8  boneless skinless Chicken thighs

2 Tbs. Whole Wheat  flour

Olive oil

1 small Onion sliced thinly

1 Tsp. minced Garlic

1 each large Red, Yellow and Orange Bell Peppers, seeded and  thinly sliced.

1-14 ounce can of chopped Tomatoes  ( do not drain the Tomatoes)

1 Tbs. chopped  Greek Oregano

½ cup  of water

Salt and Pepper

How to make

Toss the  chicken in the flour

Heat the oil in a pan and  fry the chicken quickly until lightly browned and remove  from the pan.

Add the onion  and peppers to the pan  used for the chicken and gently  saute until soft.

Add  garlic, tomatoes and oregano and water and bring to a boil stirring

Arrange the chicken on top of the vegetables . Season well with salt and pepper, then cover the pan tightly. Simmer for 25 minutes or until chicken is completely cooked through and tender.  Serve over cooked  Basmati Rice.

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