Oregano Chicken and Vegetables
|Meaty chicken pieces||2 Pound, skinned (Breast Halves, Thighs, Drumsticks)|
|Black pepper||1⁄2 Teaspoon|
|Oil||2 Tablespoon (As Needed)|
|Tomato||1 Large, peeled and chopped to make 3/4 cup|
|Lemon||1 , thinly sliced|
|Ripe olives||1⁄2 Cup (8 tbs)|
|Fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fresh oregano/1 teaspoon dried oregano, crushed||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Green sweet pepper||1 Medium, cut into strips|
|Sweet red pepper||1 Medium, cut into strips|
Sprinkle chicken with salt and black pepper. Lightly coat a large nonstick skillet with oil. Heat skillet over medium heat. Add chicken and cook about 15 minutes or until light brown, turning once. Reduce heat to medium low.
Place half of the tomato, half of the lemon slices, olive, parsley, onion, oregano, and garlic over chicken pieces. Sprinkle with ground black pepper. Add the broth. Simmer, covered, for 15 minutes.
Add sweet peppers and remaining tomatoes. Simmer, covered, 5 to 10 minutes more until chicken is no longer pink and sweet peppers are crisp-tender.
Transfer the chicken and vegetables to a serving platter. Garnish with remaining lemon slices.
Serve the chicken and vegetables with steamed rice. Enjoy!