3 tbsp olive oil 2 red onions, sliced 2 cloves garlic, sliced 1 red pepper, sliced with seeds removed ¼ tsp chilli powder 3 tbsp balsamic vinegar 500g bottled tomato pasta sauce 1 tbsp chopped
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|3 tbsp||Olive oil|
|¼ tsp||Chilli powder|
|3 tbsp||Balsamic vinegar|
|500 g||Tomato pasta sauce|
|1 tbsp||Fresh oregano|
- Heat oven to 180 degC. Heat olive oil in a large frying pan, add sliced onions, sliced garlic and sliced seeds removed red pepper. Cook over a medium heat for 5 minutes, tossing and stirring regularly. Add the chilli powder and vinegar and cook for 2 minutes to reduce.
- Stir in the tomato pasta sauce and chopped fresh oregano and bring to the boil. Add the skinless chicken thighs, with bones in and stir to cover with sauce.
- Cover and bake for 40 to 45 minutes, or until chicken tests cooked. Scatter with oregano just before serving.