Name: Chicken with Bell Peppers, Onions and Capers
Yield: Serves 4
Ingredients: 5 bacon slices, chopped; 1 3 1/2-pound chicken, cut into 8 pieces; 2 green bell peppers, seeded, sliced; 2 cups coarsely chopped onions; 6 large garlic cloves, minced; 1 28-ounce can diced peeled tomatoes with juices; 3/4 cup canned chicken broth; 2 tablespoons chopped fresh oregano or 2 teaspoons dried; 2 bay leaves; Large pinch of cayenne pepper; 1/4 cup drained capers

Recipe information

Yield
Serves 4

Ingredients

5 bacon slices, chopped

1 3 1/2-pound chicken, cut into 8 pieces

2 green bell peppers, seeded, sliced

2 cups coarsely chopped onions

6 large garlic cloves, minced

1 28-ounce can diced peeled tomatoes with juices

3/4 cup canned chicken broth

2 tablespoons chopped fresh oregano or 2 teaspoons dried

2 bay leaves

Large pinch of cayenne pepper

1/4 cup drained capers

Preparation

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

TagsChicken Poultry Bell Pepper Vegetable Onion Root Vegetable Bacon Cured Meat Meat Main Dinner Nut Free Dairy Free Gluten Free Weeknight Meals Braise Dutch Oven Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes