Red Pepper Chicken with Olives
Ingredients
- 10 Whole Chicken Breasts
- 12 Whole Chicken Thighs
- 2 Whole Yellow Onions diced
- 28 Ounces Tomato Sauce
- 4 Whole Roasted Red Peppers rough chop
- 4 Ounces Greek Olives
- 1 Whole Large Shallot diced
- 3 Cloves Garlic minced
- 2 Ounces Tomato paste
- 4 Ounces Mild Harissa sauce
- 2 Tbsp Sweet Spanish Paprika
- 4 Whole Bay Leaves
- 2 Tbsp Kosher Salt
- 6 Ounces White Wine
- 2 Tbsp Smoke Spanish Paprika
- 1 Cup Chicken stock
- 2 Tbsp Black pepper
- 2 Tbsp Canola Oil
- 4 Ounces Fresh Thyme
- 1/4 Whole Pineapple Diced
- 2 Whole Red Peppers rough chop
Instructions
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Spice the chicken with the salt and pepper. Heat a Dutch oven on medium high heat and add the oil. Once warm, cook the chicken in batches to crust the exterior. Set aside when complete.
Add the onions and shallots to the Dutch oven and cook for 4 - 5 minutes. Next add the tomato sauce and tomato paste. Cook for 2 minutes - mix well. Add the minced garlic and cook for 1 minute. Next, add the bay leaf, thyme and remaining spices.
Move everything to a baking foil tray. Begin with the tomato sauce mixture on the bottom of the pan. Add the Olives with some liquid, and then, the pineapple. Finish by adding the chicken and the chopped red peppers. Store in your fridge.
On the day you are ready to serve, place the covered baking foil tray in a 225 degree oven for 90 minutes.
Serve and enjoy!