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Ingredients
- 1 chicken, cut into serving pieces
- 1 tsp. salt
- ¼ tsp. pepper
- 1/3 cup flour
- ¼ cup oil
- 2 green peppers, cut into ¼ inch wide strips
- 1 large onion, sliced lengthwise
- 1 clove garlic, crushed
- 1 tsp. salt
- 1 tsp. dried thyme leaves
- 1/8 tsp. pepper
- 1 can (14 ½ oz.) stewed tomatoes
Preparation
Step 1
Sprinkle chicken with salt and pepper; dip chicken in flour, pressing firmly to coat. Shake off the excess flour. Heat oil in a large skillet over medium heat; add chicken, skin-side down. Cook until the chicken is golden, 7 – 8 minutes on each side. Remove chicken and reserve.
Add the green peppers, onion, garlic, salt, thyme, and ground pepper to oil in skillet; cook until onion is soft, about 5 minutes. Add tomatoes to green pepper mixture; heat to boiling. Return chicken to skillet. Reduce heat; cover and cook until the chicken is tender, about 35 minutes longer. Serve hot.