Chicken and pepper stew - AMY'S GARDEN

Name: Chicken and pepper stew - AMY'S GARDEN
Ingredients: 6 to 8 chicken legs and/or thighs, skinned; Salt and freshly ground pepper; 1 tablespoon canola or vegetable oil; 1 tablespoon extra virgin olive oil; 1 large onion, cut in half lengthwise and then sliced across the grain; 2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional); 3 to 4 garlic cloves, thinly sliced; 1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced; 1 28-ounce can chopped tomatoes with juice, pulsed in a food processor; Pinch of sugar

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6 to 8 chicken legs and/or thighs, skinned Salt and freshly ground pepper 1 tablespoon canola or vegetable oil 1 tablespoon extra virgin olive oil 1 large onion

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Ingredients

6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil
1 tablespoon extra virgin olive oil
1 large onion, cut in half lengthwise and then sliced across the grain
2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
3 to 4 garlic cloves, thinly sliced
1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
1 28-ounce can chopped tomatoes with juice, pulsed in a food processor
Pinch of sugar