This is a delicious hearty chicken dish that my self proclaimed middle child, loves! I have seen many variations of this recipe and this is mine. This dish is full of flavor and lots of sauce. We serve it over white rice.
5 chicken thighs, boneless and skinless
1 can garbanzo beans
2 green bell peppers sliced
1 onion chopped
1-29 ounce can tomato sauce
1-28 ounce can crushed tomatoes
1 tsp. cumin
1/2 tsp. cinnamon
I use a pinch of Cayenne pepper because my younger kids do not like hot food, but my daughter retested it and she used 1/4 tsp. of Cayenne pepper, so you can add according to your taste.
juice of half a lemon
Salt and pepper to taste
Chop the thighs into big chunks or you can leave them whole.
Saute chicken in olive oil for a few minutes.
Add bell peppers and onions and continue to saute.
Add tomato sauce and crushed tomatoes, as well as spices. Stir these ingredients until mixed well and let it boil, turn down heat and cover. Let this low boil until chicken is well cooked, for approximately 60 minutes.
Add 1 can of drained garbanzo beans and continue simmering
Add lemon juice and continue to simmer on low. I like to simmer to get the flavors
combined and until chicken is well cooked and tender.