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Categories:Viewed: 39 - Published at: 8 years ago
Ingredients
- 1 skinless (3 1/2-pound) chicken, cut into small pieces
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 4 bell peppers, 2 green and 2 red, cored, seeded and sliced
- 3 onions, sliced
- 3 to 4 cloves garlic, sliced
- 2 (28-ounce) cans crushed tomatoes
- Water, as needed
Method
- Preheat the oven to 350 degrees F.
- Arrange the chicken in a 9 by 13-inch baking pan.
- Coat the chicken with a little oil and season with salt and pepper.
- Bake the chicken until lightly browned, about 20 to 30 minutes.
- Remove the pan from the oven and drain off some of the fat.
- Add the peppers, onion, garlic, and tomatoes (you may not need all of the tomatoes--adjust to taste), and mix to combine.
- Continue baking the chicken until well browned and tender.
- I usually turn the chicken during the baking time.
- Add more water if sauce is too thick.
- Skim top if necessary, but since you've skinned and drained the chicken already, you shouldn't have to skim much.
