Chicken with Cubanelle Peppers and Tomatoes
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1-2 Tbsp olive oil
1 whole chicken, cut up
Salt and pepper
1 tsp thyme or some fresh thyme sprigs
4 cubanelle peppers, cut into strips
4-6 roma tomatoes, quartered, or 14.5oz can of stewed tomatoes
chicken seasoning (optional)
Coat a large lidded pot or skillet with olive oil over medium heat. Add chicken pieces. Season them with salt, pepper, and thyme. Brown on each side. (If desired, season with chicken seasoning as well).
Add the cubanelle pepper slices first and then add the tomatoes. Cover the pan. Bring chicken, cubanelle peppers, and tomatoes to a simmer and lower heat to keep at a simmer. Cook for an hour.
Make your favorite rice during the last half of the cooking time.
Serve chicken, peppers, tomatoes, and sauce over the rice.
Serves 4 to 6.