Canadian Living always seems to have the best freezer-friendly recipes. I haven’t tried this, but the stuff smelled great and when I licked my fingers to catch some spills I was quite happy.
I doubled the recipe, but the single batch makes 8 chicken thighs and a bunch of red delicious sauce.
Start with your vegetables. Chop up an onion and a pepper. I had some roasted red peppers in a jar so I used those as well to boost my quantities.
Take 8 boneless, skinless chicken thighs. You can use bone-in ones to save money, but they will need to cook for twice as long.
Toss them in a bowl with 2 tablespoons flour and some salt and pepper for seasoning.
In a large skillet or Dutch oven, heat some olive oil and, working in batches, brown the chicken on both sides. You don’t need to cook it all the way through — you just want a nice crispy edge. That’s why I like the skillet.
Transfer the chicken to a plate and drain any fat out of the pan (if you used skinless chicken this shouldn’t be a problem).
Add a bit more oil to the skillet and fry up your onion and pepper, with a little bit of minced garlic and some Italian seasoning (or basil and oregano if you don’t have it).
Pour in 1 can diced tomatoes and 1 can tomato paste and bring it to a boil. Because I doubled the recipe, I ran out of room in the skillet and had to move to a pot, alas.
Add your chicken back in and simmer for about 20 minutes until the chicken is cooked through.
Serve over rice or pasta and sprinkled with parsley, or freeze for later, which is what I did.