Chicken With Sweet Peppers and Tomato
photo by Zurie
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 8 chicken portions, generous, with skin and bone
- 1 onion, chopped
- 2 bell peppers, various colours, chopped
- 2 tablespoons oil
- 14 ounces tomatoes with juice, canned (1 tin)
- 4 tablespoons ketchup (made with real tomatoes!)
- 2 -3 tablespoons sugar (yes, really, or substitute)
- 3 tablespoons balsamic vinegar
- 1 tablespoon capers (optional)
- 2 -3 sprigs rosemary (or use dried, to taste)
- 4 garlic cloves, chopped
- seasoning salt
directions
- (Although the chicken pieces will be your personal choice, it will really be more flavoursome to forgo the usual skinned and boned chicken breast, and rather use skin-on, bone-in pieces such as 4 legs and 4 drumsticks, OR cut up one whole chicken).
- In a large pot, fry the chopped onion and bell peppers over quite high heat, stirring now and then.
- (If they threaten to burn, add 1/4 cup chicken broth or water).
- When they've softened, add the tin of tomatoes (whole or chopped), ketchup, the sugar, balsamic vinegar, capers, whole sprigs of rosemary and the garlic.
- Bring to the boil, stir well, then add the chicken pieces and stir again.
- Turn heat to low and put on lid. Simmer 30 minutes.
- Season with a seasoning salt of your choice (it needs the extra oomph). TASTE: sauce should be tangy but not acidic or sweet. If not to your taste, add vinegar/lemon juice, or sugar.
- Serve with brown rice, a green vegetable and a salad.
- * ADAPTABLE: use less tomato and add 4 oz. pimiento-stuffed olives, each cut in half.
- * Use less tomato and add 4 oz. black olives.
- * Spike pot with hot chilli pepper to taste.
- * Use half the tomato from the can, and add 4 - 6 oz crumbled feta cheese at end of cooking.
- * Worcestershire sauce can also be added.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).