Italian Chicken Salsa

Italian Chicken Salsa - Grant Wilson

1/4 Cup Vegetable Oil
2 Red Bell Peppers, diced 1/4"
4 Medium Onions, diced 1/4"
6-8 Pieces of Chicken, Breasts, Thighs, ,Drumsticks, etc. (Bone-in is fine, but boneless is easier to eat)
1 28oz Can Diced Tomatoes, or 1 28oz Can Crushed Tomatoes (Crushed Tomatoes will have less tomato pulp, if that is what you prefer)
1 Cup White Wine (or more Chicken Broth)
3 Cups Chicken Broth or Water (or 3 Cups Water and 2 Large Chicken Bouillon Cubes)
3 tsp Salt, divided
Salt and Pepper to taste

1. Place a large shallow saucepan on medium heat.
2. When pan is warm, add the Oil.
3. Add the Peppers, Onions, and 1 tsp Salt.
4. Sauté for 10-15 minutes.
5. Add Chicken, Tomatoes, Wine, Chicken Broth, and remaining 2 tsp Salt.
6. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally
7. Salt and Pepper to taste as you go.

Serve with Rice, fried or boiled potatoes and a nice Italian Side Salad.

Try it with a dollop of sour cream on top.

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