INGREDIENTS

1 LARGE CAN OF WHOLE PEELED TOMATOES (796ML) (CRUSHED WITH HANDS)

1 TEASPOON SEA SALT

1 TEASPOON OF BLACK PEPPER

1 TEASPOON OREGANO

1 LARGE WHITE ONION (SLICED)

12 PIECES OF SKINLESS CHICKEN (DRUMSTICKS AND THIGHS)

1 CUP PARSLEY, CHOPPED (OPTIONAL)

¼ CUP OLIVE OIL

½ CUP OF PITTED BLACK OLIVES (OPTIONAL)

DIRECTIONS

  • WASH CHICKEN WELL REMOVING THE SKIN
  • SEASON MEAT WITH ALL SPICES, RUBBING WELL INTO THE MEAT AND PLACE ON A GREASED BAKING DISH
  • BAKE UNCOVERED FOR 30 MINUTES AT A PREHEATED 400 DEGREES F. OVEN, TURNING ONCE HALWAY
  • NOW ADD YOUR CRUSHED TOMATOES, ONION AND MORE SALT AND OREGANO AND OPTIONAL: PARLSEY & OLIVES

BAKE COVERED FOR 1 HOUR LONGER, MAKING SURE CHICKEN IS NO LONGER PINK

*REMOVE FOIL AND LET STAND IN OVEN FOR ANOTHER 10 MINUTES UNCOVERED