• 1   tablespoon 
    olive oil
  • 1   
    green bell pepper, cut into 1/2-inch squares
  • 1   
    onion, chopped (about 1/2 cup)
  • 1 1/2  pounds 
    pounds skinless, boneless chicken thighs, cut into 1-inch chunks
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    freshly ground black pepper
  • 2   slices 
    turkey bacon, chopped (optional)
  • 2   teaspoons 
    minced garlic
  • 1/4  cup 
    white wine
  • 1   can 
    (15 ounces) no-salt-added whole tomatoes in puree, chopped
  • 2/3  cup 
  • 1/2  teaspoon 
    dried oregano
  • 1/2  teaspoon 
    ground cumin
  • 1/4  teaspoon 
    dried thyme
  • 1/2  teaspoon 
    bottled hot pepper sauce
  • 1/2  pound 
    pound fresh green beans, trimmed and cut into 1-inch pieces
    Cooked rice
Heat oil in a large skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 minutes, or until tender. Transfer to a bowl.
Add chicken to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until browned. Add bacon, if using, and garlic; cook until browned.
Pour in wine; cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme and hot sauce; bring to a boil.
Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through. Serve over rice, if desired.
Nutrition information
Per Serving: cal. (kcal) 337, Fat, total (g) 12, sat. fat (g) 3, carb. (g) 15, fiber (g) 5, pro. (g) 38, Percent Daily Values are based on a 2,000 calorie diet
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