Chicken and Pepper Stew

8 skinless and boneless chicken thighs
Salt and freshly ground pepper
2 Tbsp. extra virgin olive oil
1 large onion, cut in half lengthwise and then thinly sliced across the grain
4 large mixed green and red bell peppers, cored, seeded and thinly sliced
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 crushed red pepper flakes (optional)
3 to 4 garlic cloves, thinly sliced
1 28-ounce can chopped tomatoes with juice, pulsed in a food processor

Pinch of sugar

Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat, and brown the chicken pieces on each side for about 5 minutes. Transfer to a plate. Pour off any fat from the pan and discard.

Turn the heat down and add the remaining 1 Tbsp. olive oil and the onion with a pinch of salt. Cook, stirring until the onions begin to soften, about 5 minutes. Add the sweet and hot peppers, the garlic and a pinch of salt and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble, about 5 minutes.

Return the chicken pieces to the pan. Cover and cook about 25 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the chicken cooks evenly. The peppers should be very soft and the chicken tender. Add freshly ground pepper, taste and adjust the salt, and serve.

Serves 4
WW SmartPoints per serving (2 thighs with sauce):  7