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Mediterranean Chicken with Artichokes and Peppers
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Mediterranean Chicken with Artichokes and Peppers
Servings: 8 cups
Ingredients
  • 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  • 4 cloves garlic, minced
  • 1- 28 ounce can diced tomatoes
  • 1- 12 ounce jar roasted sweet red peppers, cut into bite size pieces
  • 1- 14 ounce can quartered artichoke hearts, cut into bite size pieces
  • ½ cup sliced manzanilla olives or other type of green olive
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon ground fennel
  • 1 tablespoon dried minced onion
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons sugar
  • Salt to taste
Instructions

  1. Cook the chicken in a couple tablespoons of extra virgin olive oil in a Dutch oven (at least 3 quarts).   

  2. Add the minced garlic and cook a couple minutes longer, stirring frequently.

  3. Add the rest of the ingredients and simmer uncovered over low heat about 30 minutes or until the sauce has reached your desired thickness.

  4. Salt to taste. 

Recipe Notes
  • Also add 1- 15 ounce can tomato sauce if you want extra sauce for serving over pasta or vegetables. If the tomato sauce is unseasoned, add an additional ½ teaspoon of basil, oregano, fennel and sugar.