Simmering bell peppers cooked in tomato puree, I don’t even bother using canned tomato. I want everything fresh so my kitchen smells like a summer garden. Instead of minced chicken I dunked in the whole legs and thighs which later turned into succulent masses ready to fall off the bones.
Spaghetti with Chicken in Bell Pepper Sauce
Ingredients: (2 servings)
50 gm uncooked spaghetti
2 large whole chicken legs and thighs
1 large green bell peppers- diced
1 large yellow bell peppers-diced
1 red bell peppers-diced
4 large tomato- deseeded and pureed
4 cloves garlic
2 onions- finely chopped
2 bay leaves
2 tsp chopped fresh oregano
1 tsp salt or to taste
2 tbsp Worcestershire sauce
1 cup chicken stock
1/4 cup grated parmesan
1 tbsp olive oil
Preparation:
- Cook spaghetti until al dente and keep aside.
- Sauté onion in olive oil until soft, add garlic and fry until aromatic.
- Add all bell peppers and fry until they become soft.
- Add tomato puree, bay leaves, oregano, salt and Worcestershire sauce. Simmer for 10 minutes.
- Add chicken, gently stir and cover to cook for 30 minutes or until the chicken become very tender and the sauce melt together.
- Add parmesan and give it a quick stir. Serve hot with spaghetti.

And it melts, melts and melts…
Love,