800g free-range chicken, cut into large serving pieces
1 tsp salt
1/2 tsp freshly-ground black pepper
3 tbsp plain flour
3 tbsp oil
4 cloves garlic, chopped
3 large, ripe tomatoes, peeled and roughly chopped
400 ml light chicken stock
2 tsp tomato paste
2 medium-sized red peppers (capsicum)
Salt and pepper to taste
Clean chicken and wipe dry. Rub chicken pieces with salt and pepper and dip in flour, shaking off excess.
Heat oil in a roomy pan and panfry chicken over medium heat, a few pieces at a time, until golden brown (the chicken does not need to cook through). Remove the chicken pieces onto a dish as they cook.
When all the chicken has been browned, add the chopped garlic to the pan and cook till softened before adding the tomatoes. Cook for a few minutes before returning the chicken pieces to the pan. Pour in the stock and bring to the boil. Simmer on low heat until chicken is tender.
Add the tomato paste and capsicum (remove pith and cut into 0.5 cm strips) and cook until capsicum is wilted. Season to taste with salt and pepper. If liked, sprinkle with chopped parsley.