Ingredients
- 1 chopped chicken
- 2 red perppers
- 1 green pepper
- 2 onions
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tsp Espelette pepper
- 1 bay leaf
- salt
- pepper
Instructions
- 1
Prepare the vegetables Wash the bell peppers, remove the seeds, and cut them into strips. Peel the tomatoes (or use chopped tomatoes). Slice the onions. Mince the garlic.
- 2
Brown the chicken In a large pot, heat the olive oil. 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 bell 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 has thickened.
- 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 seasoning and serve. Taste and adjust the seasoning. Remove the bay leaf. Serve piping hot.