This recipe was a total accident. Normally when I make something like this I would add mushrooms and kale. However, I started cooking the casserole, turned it down to a gentle simmer, and then dashed out the door to pick something up from a friend’s place… and forgot to add the mushrooms! And then I went to add some kale from the garden, and the bugs had beat me to it… all I could find was very holey kale… aaaaaaaargh!!!
But, it actually turned out even better than usual. Without the mushrooms, the sweetness of capsicum in the dish shone through. Sometimes the simple stuff works out better.
It was so good in fact that I’m including it in the recipe bank for my upcoming program, Shiny Healthy You – Fatigued to Fabulous in 12 Weeks, along with 100+ other yummy paleo and wholefood recipes. (You can find out more about the program here.)
1 onion, diced
1 large rasher bacon, chopped into 1cm pieces
2 red capsicums, diced
2 tbsp extra virgin olive oil
1 kg chicken pieces (marylands, drumsticks or even a few wings are perfect)
1 large clove garlic, crushed
2 x 400g tins of tomatoes, diced
1 cup chicken bone broth (or veggie stock)
2 tbsp fresh oregano, chopped roughly
Let’s do this!
In a large, heavy-based pot over a medium heat, sauteé the onions, bacon and capsicums in olive oil until the onions become translucent.
Add the chicken pieces, turning a few times until browned.
Add the garlic and give it another 30 seconds, stirring gently to move the ingredients around the pan.
Next, add the tinned tomatoes, broth and oregano, and bring to the boil.
Turn down to a low heat, pop the lid on and simmer, covered, for 35 minutes. Then remove the lid and simmer for another 15 minutes.
Serve with paleo bread, quinoa, or rice (if you’re not paleo). Alternatively, just enjoy on its own with a spoonful of sauerkraut (pictured) as a nourishing, low carb evening meal.
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