Tuesday, February 1, 2011
8 boneless skinless Chicken thighs
2 Tbs. Whole Wheat flour
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.