Chicken and Roasted Peppers Stew

 This is my most favorite dish. I learned it from my mom, although I added a little twist to it!

("almost" my own recipe)

Serves 4

Ingredients:

• 1 chicken breast
• 3 big onions
• 1 can of chopped tomatoes
• 4 kapia peppers (red and yellow if possible)
• 2 small carrots 
• 3 garlic cloves
• 3 dried bay leaves
• 2 tsp dried dill
• 1 tsp dried oregano
• 1 jalapeno
• 2 tbsp olive oil
• salt and pepper

Step One

 Turn on the oven on max and it's best if you can enable the grill function. When the oven is preheated, place the peppers to roast. If you have a gas stove with fire you can roast the peppers directly on the fire (I actually prefer them this way, it gives a better taste). Don't forget to roast them on all sides and be careful to not let them burn.

Step Two

 Like most of the times, the best is to cut all the ingredients so you can throw them in the pot when it's needed. Start by cutting the chicken in bite size pieces. Then cut the onion "julienne", finely chop the jalapeno and the garlic.

Step Three 

 Take the roasted peppers and put them in a pot. Add salt on top of them and cover with a lid and let them rest for 5 min (the salt helps the skin come off  more easily).

Step Four  

 Add the olive oil in the pot and blanch the chicken pieces. Take them out on a plate and set them aside. Then add the onion, fry it until it get's translucent. Finally, add the carrots and the finely chopped jalapenos.

Step Five 

 Remote the skin and the seeds from the roasted peppers and cut them in slices. Add the  peppers to the pan, the chicken, the tomatoes and the bay leaves. Let them simmer for 5 min. Then, take out the bay leaves and add the spices (dill, oregano, salt, pepper and garlic). Let them simmer for 10-15 more min.  Serve with mash potatoes.

Tip: You can also use bell peppers, try with different colors, to look better, and also because they have different taste:).