| Portions |
|---|
| 4 |
Ingredients
- 1 tablespoon olive oil
- ½ red pepper diced
- ½ green pepper diced
- 1 cooking onion, diced
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon thyme leaves
- ½ teaspoon chili flakes (optional)
- ½ teaspoon salt
- 1 can (796ml) crushed tomatoes
- 12 boneless skinless chicken thighs (about 2lbs)
- 8 slices frozen garlic toast (not baguette style)
- 2 cups grated mozzarella
Directions
- Preheat the oven to 375°F
- Place a large oven proof dutch oven on the stove over medium heat. Add the olive oil, red and green pepper, and onion. Cook for about 2 minutes until the vegetables start to soften.
- Season the vegetables with the garlic powder, oregano, thyme and chili flakes and salt and pepper. Cook for another minute. Add the crushed tomatoes to the pot and stir to combine. Nestle the chicken thighs into the tomato and vegetable mixture.
- Cover and place on the middle rack of the oven. Cook for 25 minutes,covered. Then remove the lid and cook for another 15 minutes until the chicken is tender.
- In the meantime toast the 8 pieces of garlic toast according to package directions until brown and crisp. Place them on a baking sheet and set aside.
- Remove the chicken from the oven. Use two forks to shred the chicken. Mix the chicken into the thick tomato sauce. Taste and season with salt and pepper to taste.
- Pile each piece of garlic toast with some of the shredded chicken mixture. Top each with some mozzarella cheese. Place under the broiler and broil until the cheese has melted.
- Serve.
Note: Store any leftover chicken in an airtight container in the refrigerator. Warm in a pot or microwave and serve over rice or garlic toast.