Ingredients:
4-6 Chicken Thighs (on or off bone)
3 Bell Peppers, sliced thin
1 large Onion, sliced thin
2 clove Garlic crushed
3 Tomatoes chopped
1/4 cup Kalamata Olives, chopped if you like
1/4 cup Green Olives, chopped if you like
1/2 cup wine (your choice, you can use more or less or not at all)
2 teaspoons Capers
Olive Oil
Salt & Pepper to taste
Instructions:
Lightly salt and pepper the chicken (remember the olives are salty). In a large skillet heat 1 clove of garlic & olive oil and brown chicken. Remove chicken from the skillet and keep the liquid in the skillet. Sauté the onion, bell peppers, and remaining garlic in the skillet until tender. Add tomatoes, kalamata & green olives, capers and the chicken (back) to the skillet. Add the wine and simmer until the chicken is cooked about 20 minutes. If you do not have a large skillet, do all the steps, and then place everything in a baking dish. Bake at 350 for 20 - 30 minutes until chicken is done. Serve over rice
"When I made it I used Chicken Breast and meat was dry I did use riced cauliflower instead of rice." Charles Broussard
My sister Mary Lynn (Broussard) Huguet’s original recipe
