Things You'll Need:
- 8 chicken thighs
- 2 tbsp olive oil
- 1 medium red onion, sliced
- 2 garlic cloves, minces
- 1 large red bell pepper, sliced thickly
- thinly pared peeled and juice of 1 small orange
- ¼ c chicken bouillon
- 14 oz -400 gram canned chopped tomatoes
- ½ c sun dried tomatoes sliced thinly
- 1 cup pitted ripe black olives
- 1 tbsp chopped fresh thyme
- salt and pepper
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Step 1
Starting out make sure your area including your hands are clean. Then you will want to cook the chicken without fat over fairly high heat in a large heavy bottom skillet.
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Step 2
You’ll need to turn the chicken occasionally ensuring no burning occurs. Next you will want to use a spoon made for draining in order to drain the excess fat off the chicken before transferring them to a flame proof casserole dish.
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Step 3
In this step you should add the orange peel, juice, bouillon, chopped and sun dried tomatoes to the casserole and stir well mixing all ingredients and flavors.
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Step 4
In this you should all the ingredients mixed well together in a deep casserole dish. You now need to bring everything to a boil, then cover the casserole with a lid and simmer very gently over a low heat for approximately 1 hour, occasionally stirring.
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Step 5
Now it’s time to add the chopped thyme along with the black olives, season with salt and pepper to taste.
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Step 6
Last but not least now it’s time to serve up your meal. Serve it on four plates garnish not to forget your crusty bread and bingo! You have a wonderful one pot meal; I hope you enjoy it as much as my family did.
