Rachael Ray's Puerto Rican Chicken with Spaghetti

This recipe came in my Everyday with Rachael Ray magazine, and I just knew I had to add it to my menu! It was excellent and SO simple!

olive oil
4 boneless skinless chicken thighs
salt and ground black pepper
1/2 green bell pepper, finely chopped
1/2 onion, minced
2 cloves garlic, minced
1 small (15 oz) can crushed tomatoes
1 bay leaf
small handful chopped cilantro
hot cooked spaghetti

In a large frying pan, add a little olive oil over medium high heat. Season the chicken with salt and black pepper and add to the pan. Pan fry til golden brown on both sides.

Add the bell pepper and onion and cook til softened, about 5 minutes. Stir in garlic and cook another minute or so.

Stir in the tomatoes and bay leaf. Reduce heat to medium low; cover and simmer about 25 minutes, or til chicken is cooked through. Discard the bay leaf and stir in the cilantro.

I served the chicken and sauce atop the spaghetti and alongside cheesy Texas toast.http://media-files.gather.com/images/d741/d210/d746/d224/d96/f3/full.jpg

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