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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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yummy Ingredients:
6 chicken thighs, with bones and skin |
1 (14 1/2 ounce) can tomatoes, petite cut |
1 (15 ounce) can tomato sauce |
2 tablespoons olive oil |
2 teaspoons chicken bouillon |
1 bell pepper, sliced |
1 onion, sliced |
1/2 cup mozzarella cheese, shredded |
Directions:
1. Preheat oven to 425 degrees.
2. In a cast iron skillet heat 1 tbsp of olive oil and sear the chicken thighs on all sides.
3. Once the chicken is done sprinkle the bouillon over the chicken and add the petite cut tomatoes and tomato sauce.
4. Sprinkle cheese over the chicken.
5. In a medium frying pan heat the other tbsp of olive oil, and saute the onion and bell pepper slices over medium high heat.
6. Pour the caramelized onion and bell pepper over the cheese and bake in the oven for 30 minutes.
7. Let stand for 10-15 minutes to cool. Serve hot over noodles or rice.
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