8skinless chicken thighs and/or drumsticks or 4 chicken breasts
1/3cupall-purpose flour
1/4tsppepper
2tbspvegetable oil
1onionchopped
4clovesgarlicminced
1/2tspdried oregano
1can19 oz/540 ml stewed tomatoes
1sweet green pepperchopped (we're not fans, so I omitted this ingredient)
1/2cupolivesI used Manzanilla
2tbspchopped fresh parsley
1/2tspgrated lemon rind
Instructions
In a bag, combine flour and pepper. Add chicken, shake to coat. Reserve remaining flour mixture.
In skillet, heat vegetable oil over medium-high heat; brown chicken, about 10 minutes. Remove to plate; set aside. Drain off any fat.
Reduce heat to medium. Add onion and garlic to pan; fry until translucent and soft, about 3 minutes. Add oregano, stir until fragrant.
Add stewed tomatoes, and green pepper. Bring to a boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally and turning chicken once, until juices run clear when chicken is pierced, about 35 minutes.
Top with olives, parsley and lemon rind and serve.