Ingredients:
2 lbs frying chickens ( cut up)
4 large sweet red peppers ( cut into strips)
2 medium onions ( sliced thin)
1 (28 ounce) cans 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
Directions:
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.
Servings: 12
Time preparation: 15 min.
Time total: 105 min.