Ingredients
- 4 chicken thighs, with the bone, skin and fat removed
- salt and fresh pepper to taste
- olive oil spray
- 1/2 can (14 oz) crushed tomatoes
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 tsp dried oregano
- 1 bay leaf
- 2 tbsp chopped basil or parsley for topping
Directions
- Season chicken with salt and pepper on both sides.
- Press saute in a pan, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
- Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
- Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
- Cook for 25 minutes or until the chicken reaches 165°F (74°C)
- Remove bay leaf, garnish with parsley and serve with veg of your choice or over gluten free pasta or rice.