THIS PAN-COOKED CHICKEN DISH IS BOTH SIMPLE TO MAKE AND COMPLEX IN FLAVOR. YOU HAVE THE BITTER-SWEET TANG OF THE PEPPERS, THE SWEETNESS OF COOKED RED ONIONS, THE HEAT FROM A CHILI PEPPER, AND THE MYSTERIOUS AROMA OF ORANGE PEEL. THROW IN A LITTLE THYME, ROSEMARY AND BAY LEAF TO COMPLETE THE FLAVOR PROFILE. YOU COULD SERVE THIS WITH RICE, PASTA, MASHED POTATOES, OR, IN THIS SUMMER SEASON, CORN. BECAUSE THERE IS NO BUTTER, THIS DISH TASTES JUST AS GOOD ROOM TEMPERATURE.
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