2 lbs boneless skinless chicken thighs 1 whole white onion sliced thin 2 large sweet red peppers sliced thin 4 garlic cloves sliced 1 1/2 jar of Cucina Aurora Roasted Garlic Pomodoro 1/4 cup water
Heat oven to 425 degrees In a large deep baking dish add half a jar of Roasted Garlic Pomodoro Place chicken thighs on top of the layer of garlic pomodoro. Season with salt and pepper to taste. Next, layer the sliced onion, then the sliced pepper in even layers. Pour a full jar of Roasted Garlic Pomodoro on top followed by 1/4 cup water. Cover tightly and cook for one hour. Serve over rice, risotto or polenta topped with grated Pecorino Romano cheese and fresh parsley if desired. *For slow cooker - full slow cooker same as above. Cover and set on low for 7 hours or high for 4 hours.