2 broiler-fryer chickens, cut into pieces (discard backs and wings), skin & visible fat removed
4 bell peppers, cleaned and sliced
1 lb. mushrooms cut into halves ( or quarters if large)
2 medium onions, sliced
4 cloves garlic, crushed
1 can (28 oz.) crushed tomatoes in puree
1 can (28 oz.) peeled tomatoes
1 orange, peel removed with vegetable peeler in strips
1 1/2 tsp. salt
1 tsp. fresh ground pepper
1 tsp. dried thyme
2 tsp. dried oregano
1 tsp. dried basil
Heat 1 tbs. of the oil in a large dutch oven over medium heat. Add chicken pieces in batches and cook until browned. Remove to a plate.
Add remaining oil to the pot along with the peppers, mushrooms and onions. Saute' 10 minutes, or until lightly browned. Add the garlic and saute' until fragrant.
Add the chicken, tomatoes, orange peel, salt, pepper and spices. Carefully break up the tomatoes with the side of a spoon. Bring to a boil, reduce heat, cover and simmer about 45 minutes, or until chicken is cooked through and easy to pull of the bone. Remove the orange peel before serving.
This makes a delicious meal served with steamed broccoli and brown rice!
This recipe serves 8 and is 6 points per serving. If you are following the weight watchers Core program, this is a core recipe and you need not count any points (it does satisfy your 1 tsp. of healthy oil per day allowance).
(326 cal; 8g fat; 4g fiber; 36g protein; 27g carbohydrate; 872 mg sodium)