- Chicken - 1,5 Kilogram
- Tomatoes - 3 Pieces
- Bulgarian pepper - 2 pieces
- Canned tomatoes - 400 Grams
- Garlic - 4 Teeth
- Sunflower (olive) oil - 40 milliliters
- Salt and pepper - 1 To taste
- Rosemary, twig - 1 piece
1. First of all, we wash the chicken. Then cut it into portions. In a heated frying pan in vegetable oil, until a golden crust is formed, fry the meat. After we prepare the baking dish and transfer the pieces of chicken. 2. Next, we clean the onion, cut it with rings. We'll peel the garlic, and cut it into small pieces. In a frying pan, where meat was roasted, fry garlic and onions. 3. Rinse the tomatoes, cut them into slices, and then add to the onions. About five minutes of stew. After that, we'll add the tomatoes from the can. Let them stay a little longer. 4. We wash the peppers, cut off their "asses" and tops. We clean the seeds, and cut them into squares. For long strips, cut the central part of the peppers. 5. In the tomato sauce throw squares of peppers, and for about five minutes stew. To taste pepper and salt. You can add pepper peas. Pieces of chicken pour the sauce. For about fifteen minutes, put in a preheated oven. 6. After we take out and decorate with chopped strips of peppers, add a branch of rosemary. We'll put it in the oven for another thirty minutes. Then take it out, and you can serve.
Servings: 6