Recipe by Gingerbee
Growing up, Sunday meant "Pasta" in our home. But believe it or not, Papa never cared too much for the traditional italian "gravy" made with beef or pork. He developed this recipe and loved the lightness of this chicken sauce. So while my friends were having spagetti and meatballs; we were having shells and chicken! You get the benefits of two delicious meals in one; tender juicy chicken and peppers AND pasta sauce in one!
- 907.18 g frying chickens (cut up)
- 4 large sweet red peppers (cut into strips)
- 2 medium onions (sliced thin)
- 793.78 g can tomato puree
- 14.79 ml canola oil
- 29.58 ml dried basil
- 29.58 ml dried oregano
- 29.58 ml Italian parsley (chopped)
- 6 clove fresh garlic (sliced thin)
- 9.85 ml salt
- 2.46 ml red pepper flakes
Directions See How It's Made
- 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.