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  • Chicken With Bell Peppers, Onions And Capers

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    Chicken With Bell Peppers, Onions And Capers
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 x Bacon slices, minced
    • 1 x Chicken, cut into 8 pcs (3 1/2-lb.)
    • 2 x Green bell peppers, seeded, sliced
    • 2 c. Coarsely minced onions
    • 6 lrg Garlic cloves, chopped
    • 1 can Diced peeled tomatoes with juices, (28-oz)
    • 3/4 c. Canned chicken broth
    • 2 Tbsp. Minced fresh oregano or possibly 2 tsp. dry
    • 2 x Bay leaves
    • 1 lrg Healthy pinch of cayenne pepper
    • 1/4 c. Liquid removed capers

    Directions

    1. Cook bacon in Dutch oven over medium-high heat till crisp, about 5 min. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add in chicken to Dutch oven and brown on all sides, about 7 min. Transfer chicken to plate.
    2. Spoon off 2 Tbsp. fat from Dutch oven and throw away. Add in peppers and onions to Dutch oven: saute/fry till onions are tender and golden brown, about 8 min. Add in garlic; stir 1 minute. Add in tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
    3. Return chicken to Dutch oven. Reduce heat, cover and simmer till chicken is cooked through, about 20 min. Add in capers. Transfer chicken to bowl. Boil sauce till slightly thickened, about 8 min. Season with salt and pepper. Spoon sauce over chicken.
    4. Serves 4.

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