Ingredients
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1 teaspoon olive oil
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5 garlic cloves, minced
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2 1/2 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces
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8 ounces white button mushrooms, sliced
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1 tablespoon oregano
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1 teaspoon black pepper
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1 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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7 stalks celery, diced
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1 red pepper, seeded and diced (not the spicy kind)
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1 large tomatoes, chopped
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1 onion, diced
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1 (23 ounce) can hunts italian spaghetti sauce or 1 (23 ounce) can similar spaghetti sauce
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1 (6 ounce) can tomato paste
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1 bunch green onion, chopped
Instructions
- Heat the olive oil in a (very) large non-stick sauce pan or pot.
- Add the garlic and cook for a minute or two at a medium heat.
- Add the chicken, stirring until the outside is no longer pink.
- Add the mushrooms and cook for several minutes.
- Add the oregano, black pepper, salt and crushed red peppers and stir well.
- Add the remaining ingredients, mix well and bring to a boil.
- Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
- Serve over rice or pasta.