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Categories:
chickens sweet red peppers onions tomato puree canola oil basil oregano Italian parsley garlic salt red pepper
Viewed: 52 - Published at: 8 years agoIngredients
- 2 lbs frying chickens (cut up)
- 4 large sweet red peppers (cut into strips)
- 2 medium onions (sliced thin)
- 1 (28 ounce) can tomato puree
- 1 tablespoon canola oil
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons Italian parsley (chopped)
- 6 cloves fresh garlic (sliced thin)
- 2 teaspoons salt
- 1/2 teaspoon red pepper flakes
Method
- Wash, cut up pieces of chicken; pat dry with paper towel.
- Season with 1 tsp.
- salt; set aside.
- In a large saucepan, heat oil and saute onions and garlic.
- Add chicken pieces skin-side down and brown lightly.
- Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes.
- Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour.
- Note: Usually, tomato puree suggests adding a can of water.
- In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid.
- However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine) a little at a time until its consistency is to your liking.
