6 cups Diced red onions, red and green peppers and black olives (each)
6 tbsps Chopped garlic
6 cans No salt added diced tomatoes
2 tbsps Cornstarch
Procedure
1. Marinate chicken with 1/3 cup (75 mL) seasoning and half of the oil for 1 hour. Grill chicken on both sides and reserve.
2. In a large brazier or rondeau, sauté vegetables in remaining oil for 2-3 minutes. Add remaining seasoning and diced tomatoes.
3. Add chicken to sauce; cover with lid and bake in oven for 40 minutes.
4. Remove chicken from sauce, reserve. Add cornstarch to sauce and bring to boil; simmer to desired consistency and serve with chicken.
