- 5 bacon slices, chopped
- 1 3 1/2-pound chicken, cut into 8 pieces
- 2 green bell peppers, seeded, sliced
- 2 cups coarsely chopped onions
- 6 large garlic cloves, minced
- 1 28-ounce can diced peeled tomatoes with juices
- 3/4 cup canned chicken broth
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
- 2 bay leaves
- Large pinch of cayenne pepper
- 1/4 cup drained capers
- Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: sauté until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
- Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.