Chicken and mushrooms in fire roasted tomato sauce

Growing up we ate a lot of sauce over rice dishes.  I have many favorites but this one tops the list.  I now make a double batch and can half of it for a quick lunch or dinner option!

What you will need:

• 1 large onion diced
• 24 oz sliced mushrooms
• 2 large green bell peppers diced
• 2 large cloves of garlic grated (or finely diced)
• 48 oz (3lbs) fire roasted diced tomatoes
• One whole chicken cut up
• 2 tsp each:
• Italian herbs
• dried thyme
• garlic powder
• onion powder
• garlic powder
• paprika
• Salt and pepper to taste

Instructions:

1. In a large heavy pot (I use a big dutch oven) saute the onion with a smsll pinch of salt and pepper on med/high until translucent.
2. Add green bell peppers with another small pinch of salt and pepper and saute for another 5 minutes.
3. Add mushrooms and greated garlic with another small pinch of salt and pepper until the water is released from the mushrooms and re absorbed (about 10min).
4. Add chicken with salt and pepper.  Stir mixture around for 5 min then add all the rest of the herbs and spices.
5. Add the tomatoes and 1/2 cup of water.  Stir the mixture to incorporate everything well. Bring to a bubble then reduce heat, cover the pot, and let simmer for 90 minutes stirring occasionally.
6. Serve over a bed of white or brown rice.  photo I have of this recipe is after I canned a batch.  I will take some next time I make this dish and post them for your reference 🙂