Still have a few Anaheim and banana peppers on the plants. 2 cans diced tomato, 1 big onion, 2 stalks celery, 2 cloves garlic, red wine. 3 big split chicken breasts. Smother with everything and cook in 350 oven 40 min. I serve it over rice but it is so much chicken I will also use it in salads and sandwiches.
Chicken Pepperoni. Brown the chicken in a heavy skillet. Add the onion, celery, garlic, and seasonings (thyme, cayenne, black pepper, salt, Greek seasoning, red pepper flakes) and cook 2-3 minutes, scraping up the burnt on chicken bits on the bottom of the pan. Add the cleaned peppers (cut in half and scoop out seeds and innards with fingernail) and cook 2-3 minutes more. Add the diced tomato and red wine and simmer 8-10 minutes, until some of the water and wine cooks out. I use half a bottle of those little Sutter Home Cabernet Sauvignon four packs you can get at the grocery. Scoop or pour everything on top of the browned chicken breasts and cook in the oven as above.
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