1 Tablespoon Olive Oil

1 1/2 Pounds Chicken Thighs, Boneless, or 2 pounds boned, skin removed

2 pints mini sweet peppers,(aka: mini les poivre doux) cleaned and seeded and cut into thin strips or 4 bell peppers will do, use red or yellow for their sweetness

1 medium white onion, thinly sliced into rings

10 crushed garlic cloves

1 28-oz can of whole tomatoes

1 whole chipotle pepper in adobo sauce, pureed, should yield 1-Tablespoon

1 bay leaf

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon dried thyme

Course salt and fresh cracked pepper to taste

Directions:

1.) Marinate chicken in adobo sauce for 20 minutes, while you prep the garlic, peppers, and onion.

2.) In a Dutch oven, warm Olive Oil over medium heat add chicken “pretty side down” first to the dutch oven and season liberally with course salt and fresh cracked pepper. brown on each side and removed thighs from pot. 

3.) Add cleaned, sliced, Peppers, Sliced onion, and Garlic cloves to pot, stir periodically, until tender. add can of tomatoes, juice and all, and gently crush each tomato with your hand. add bay leaf, paprika, cayenne, thyme, and 1/2 cup water. Bring to a boil.

4.) Return chicken to the pot, reduce heat to a simmer. Simmer chicken until moist and tender and “falling off the bone”  about 40 minutes, Discard Bay Leaf, and garlic cloves if you desire. Serve hot!

Great by itself or with rice.

Make it Simple, Make it from “Scratch”!