This is an African dish that I learned to make in the Ivory Coast. From what I read it is really from Senegal but they made it a lot in Abidjan. It is a very tasty and a very refreshing dish. Perfect for summer. It is also a very simple dish.
Red and green peppers
One portion of chicken per person
one lemon or lime per person
Canned roma tomatoes with juice.
Cilantro or parsley. Preferably cilantro
Salt and pepper and jalapeno pepper if you like a little heat.
Slice the onions and peppers fairly thinly and put them into a bowl. Add a little olive oil and the juice of the lemons or limes , or both. Chop up the garlic and add that mix well. The lemon juice will soften the onions and peppers during the marinade. Season with salt and pepper. .
Season the chicken portions and rub them all over with the left over lemon.
Bury the chicken in the pepper and onion marinade and leave to marinate for a few hours.
Remove chicken from the onions and saute them off in a little olive oil. Remove when coloured. Add the peppers and onions to the pan and allow to cook slowly. When half done add the chicken and the tomato with juice and top off with water. Correct the seasoning and Garlic and add a little lemon juice if you like.
Let simmer on the side of the stove until onions are cooked.
Check seasoning again and serve over rice.