This is a nice, hearty casserole which can be served with rice, potatoes and green veg or just simply in a bowl with a big chunk of crunchy bread. It's the one my family request me to cook, so it must be good if it passes their standards!
Again, please excuse my photography, my camera is still with the manufacturer.
4 chicken legs (I have used 1 drumstick and 1 small chicken thigh per person, it depends on what is on offer)
2 whole peppers, one red, one yellow/orange, cut into chunky strips.
1 tin of cherry tomatoes (NOT normal chopped/whole tinned tomatoes)
1 large red pepper cut into chunks
2 tsp of chilli powder
1 large garlic clove, crushed
1 chicken stock cube made up with 175ml of water
2tsp olive oil.
100g pitted black olives
1) Pre-heat the oven to 200 degrees celcius.
2) Fry the peppers and onions in 1/2 tsp of olive oil for 4-5 minutes or until softened. Add the garlic and fry for a further minute.
3) Remove the peppers and onions from the frying pan and set aside in a large, oven-proof dish.
4) Return the frying pan to the heat and add the rest of the olive oil. When hot, add the chicken pieces to the pan and fry, turning frequently, until golden brown.
5) Place the chicken pieces on top of the onion and peppers in the oven-proof dish. Pour on the tin of tomatoes and add the chilli powder. Stir lightly and put in the oven to cook for 30 minutes, covering the dish with a lid/tin foil.
6) After 30 minutes, remove from the oven and add the olives. Stir lightly again and return to the oven for a further 40 minutes.
7) Remove from the oven and serve immediately.
This also freezes well, so rather than halving the recipe for 2 people, cook the lot and freeze what you don't eat. Then simply defrost on the day you wish to eat it and reheat for 45 minutes in the oven.