Ingredients
Chicken
- 1 whole chicken, cut up
Vegetables
- 2 red peppers
- 1 green pepper
- 2 onions
- 2 garlic cloves
Seasoning
- 3 c. à s. olive oil
- 1 c. à c. Espelette pepper
- 1 bay leaf
- on
- pepper
Instructions
- 1
Prepare the vegetables: wash the peppers, remove the seeds, and cut them into strips. Peel the tomatoes (or use crushed tomatoes). Chop the onions. Mince the garlic.
- 2
Brown the chicken: heat the olive oil in a large casserole dish. Add the chicken pieces and brown them on all sides. Season with salt and pepper, then remove the chicken and set aside.
- 3
Prepare the sauce: in the same pot, sauté the onions until translucent. Add the garlic, then the peppers. Cook over medium heat for 10 minutes, stirring occasionally.
- 4
Add the tomatoes and spices: stir in the tomatoes, bay leaf, and Espelette pepper. Season lightly with salt. Simmer for 10 to 15 minutes until the sauce thickens.
- 5
Simmer the chicken: return the chicken pieces to the pot. Cover and simmer over low heat for 30 to 40 minutes, turning the chicken halfway through cooking.
- 6
Adjust the seasoning and serve: taste and adjust the seasoning. Remove the bay leaf. Serve piping hot.