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Chicken cacciatore
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| 3 Tbs | olive or coconut oil |
| 1 (3 lb) | chicken, cut up |
| 1/2 tsp | freshly ground black pepper |
| 1/2 tsp | sea salt |
| 2 medium | yellow onion, sliced |
| 3 cloves | garlic, minced |
| 1 (16 oz) can | diced tomatoes |
| 1 (8 oz) can | tomato sauce |
| 1 tsp | dried oregano |
| 2 large | bell pepper, cut into 1" pieces |
In a large skillet, heat oil over medium-high heat.
Season chicken with sea salt and freshly ground black pepper.
When pan is hot, add chicken and brown on all sides, about 10 minutes.
Remove and drain on paper towels.
Add onions and peppers to the hot pan and sauté until onions are slightly translucent, about 5 minutes.
Add remaining ingredients. Stir well.
Return chicken to pan and bring to a boil.
Once boiling, reduce heat, cover and simmer 30 minutes, until chicken is tender.
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