Chicken With Sweet Peppers And Tomato

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 chicken portions, generous, with skin and bone
• 1 onion, chopped
• 2 bell peppers, various colours, chopped
• 2 tablespoons oil
• 14 ounces tomatoes with juice, canned (1 tin)
• 4 tablespoons ketchup (made with real tomatoes!)
• 2 -3 tablespoons sugar (yes, really, or substitute)
• 3 tablespoons balsamic vinegar
• 1 tablespoon capers (optional)
• 2 -3 sprigs rosemary (or use dried, to taste)
• 4 garlic cloves, chopped
• seasoning salt

Recipe

• 1 (although the chicken pieces will be your personal choice, it will really be more flavoursome to forgo the usual skinned and boned chicken breast, and rather use skin-on, bone-in pieces such as 4 legs and 4 drumsticks, or cut up one whole chicken).
• 2 in a large pot, fry the chopped onion and bell peppers over quite high heat, stirring now and then.
• 3 (if they threaten to burn, add 1/4 cup chicken broth or water).
• 4 when they've softened, add the tin of tomatoes (whole or chopped), ketchup, the sugar, balsamic vinegar, capers, whole sprigs of rosemary and the garlic.
• 5 bring to the boil, stir well, then add the chicken pieces and stir again.
• 6 turn heat to low and put on lid. simmer 30 minutes.
• 7 season with a seasoning salt of your choice (it needs the extra oomph). taste: sauce should be tangy but not acidic or sweet. if not to your taste, add vinegar/lemon juice, or sugar.
• 8 serve with brown rice, a green vegetable and a salad.
• 9 * adaptable: use less tomato and add 4 oz. pimiento-stuffed olives, each cut in half.
• 10 * use less tomato and add 4 oz. black olives.
• 11 * spike pot with hot chilli pepper to taste.
• 12 * use half the tomato from the can, and add 4 - 6 oz crumbled feta cheese at end of cooking.
• 13 * worcestershire sauce can also be added.