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Sunday, April 18, 2010

RECIPE: Rosemary Chicken and Bell Peppers

3 bell peppers (use different colors) - sliced
2 tsp. canola oil
1 small onion (sliced)
2 tsp. salt
1 can of stewed tomatoes (14oz.)
1 cup of chicken broth
1 tablespoon fresh rosemary (you can use 1 tsp. of dried if you wish)
8 boneless, skinless chicken thigh

  • heat 1 tsp. of oil
  • cook peppers, onion, 1 tsp. of salt in skillet until soft (7 minutes-ish)
  • transfer peppers to slow cooker, add tomatoes and chicken broth
  • mix rosemary, salt
  • toss chicken in spices to coat
  • heat remaining oil in skillet
  • brown chicken (7 minutes)
  • add chicken to slow cooker
  • cook on LOW for 7 hours

serve with rice (use peppers/broth/tomatoes as a sauce)


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