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Braised Chicken, Peppers, Onions and Potatoes

Submitted by LyricFox

Ingredients

6 chicken breasts or 6 quarters or a combination (skin removed)
3 tablespoons olive oil
1 large onion, diced
3 medium diced potatoes
3 green bell peppers, julienned
2 cans chopped tomatoes, peeled and seeded
2 cloves garlic, minced
1 cup pitted kalamata olives, sliced
1 cup white wine
1 cup chicken stock
1/2 cup finely chopped parsley leaves
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon crushed red pepper flakes
1/2 cup sliced green onions
Cajun seasoning to taste
Salt and black pepper

Directions

Serve over rice or couscous with crusty bread on the side.

Sprinkle both sides of the chicken with Cajun seasoning.

Heat the olive oil in a large skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 3 to 4 minutes on each side. Remove the chicken from the skillet and set aside.

Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, garlic, and olives. Season the vegetables with Cajun seasoning.

Stir in the white wine, chicken broth, red pepper, remaining spices, and parsley and return the browned chicken to the skillet.

Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.

Add the green onions. Adjust the seasonings with salt and pepper.

Mound the rice or couscous on a plate. Add chicken to the top and ladle the vegetables and sauce over the top. Serve with bread.

Serves 6