Bell Peppers Chicken Stew from Cooking and Cooking
Yield: Serves 5-6

Heat 2 tablespoons oil in a skillet over medium heat. Add bell peppers and fry for 8 minutes. Set aside.

Wash the chicken and cut into thin strips.

Heat 3 tablespoons oil in a pot over medium heat. Add the onion, fry until softened, about 5-7 minutes. Add garlic and fry for 1 minute. Increase heat to medium-high, add chickens and fry until no longer pink, stirring occasionally. Add the turmeric powder and crushed tomatoes and stir gently.

Then add water and bay leaf. Reduce the heat to medium. Cover the pot and simmer for 20 minutes. Add tomatoes, bell peppers, angelica, salt and pepper and cook until chicken is cooked through and the desired thickness is reached, stirring occasionally.

At the end, add lemon juice. Taste for seasoning, add more salt and pepper if desired. Discard the bay leaf. Serve with rice or bread.