Chicken and Bell Pepper Skillet

I had a bunch of raw peppers all chopped up leftover from a family gathering that needed to be used up so I came up with this recipe to use them up. Everyone really enjoyed this so I make it quite often. I serve this with cooked rice or mashed potatoes which we drizzle with the pan juices.

INGREDIENTS

1 1/2 pound bone in skin on chicken pieces

1 pound chopped bell peppers

1 onion, chopped

1 lemon

2 tablespoons bacon grease

1 teaspoon tubed dill paste

Garlic powder, to taste

Salt, to taste

Pepper, to taste

DIRECTIONS

Generously season the chicken pieces with garlic powder, salt and pepper and set aside.

Melt the bacon grease in an oven proof skillet over medium-high heat and brown the chicken pieces for about 4 to 5 minutes per side, until skin is nicely browned. (Give the pan a shake a few times so the chicken doesn’t stick to the pan.)

Remove the chicken pieces and set aside.

Place the peppers, onions and dill paste in the skillet and cook while gently stirring for about 1 minute.

Place the chicken pieces on top of the bell pepper and onion mixture and squeeze the lemon juice over the chicken pieces making sure to collect the pits in your hand. Toss the squeezed lemon with peel into the skillet and place the skillet in a preheated 350 degree oven for 45 minutes.

Serve with rice or mashed potatoes.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.