Quick Chicken Breast and Bell Peppers Stew

After a long day at work, I realized when I arrived home that I had ironing to do for my little Girl Scout. So between applying all those numerals and identification tags, emblems, insignia and whatnot, I quickly put this together using:

- 1 lb chicken breast, cut into bite-size pieces

- 1 medium yellow onion, finely chopped

- 3 bell peppers (in my case red, orange and green), diced

- tomato sauce, about 1/2 cup 

- salt and pepper to taste

- some dried rosemary and oregano

- 1 dry bay leaf

- 2 tablespoons olive oil

I started by heating up the oil on medium-low heat, added the meat, seasoned it with salt and pepper to taste, and left it in there until no longer pink

I added the onion, allow it to soften (didn't take that photo), then the bell peppers, tomato sauce and spices and mixed everything to combine

Then I took out of the oven my Italian semolina bread (excuse the appearance of the pizza stone, please!), and attempted to prevent my daughter from burning her fingers... I had the bread dough already prepared in the fridge, since last night.

I covered the stew pot and simmered it until the tomato sauce reduced, and the meat and bell peppers were done. Enjoy!