Chicken Catchatori

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Today was an historic day in my life!

Many years ago as a missionary in Romania I was introduced to Joseph Gordhamer. Joseph became one of my closest friends during the my mission and later as room mates at college.

As good friends influence you in positive ways, one of the positive expressions which Joseph left on me was his way of always turning a question about food in to a response including Chicken Catchatori.

I don't ever remember having this dish when a missionary companion of Joseph's nor as a room mate. But none-the-less, his response left an almost annoying (to Shawnie) knee -jerk reaction, whenever I am asked what I want to eat, part of the response includes Chicken Catchatori.

Now, some thirteen or fourteen years later, Shawnie finally gave in to the request and actually made Chicken Catchatori for dinner!

It is true, the friends you choose can influence you in life changing ways. Thanks Shawnie for finally succumbing.


-----------------------------UPDATE-------------------------
For those looking for a recipe:

SERVES 4 -6

Ingredients

* 6 skinless chicken legs
* 4 skinless chicken thighs
* 2 tablespoons extra virgin olive oil
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 1 large onion, diced
* 26 ounces ragu fat free tomato basil pasta sauce
* 1 (14 1/2 ounce) can diced tomatoes
* 1/8 teaspoon salt
* 1/8 teaspoon pepper

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet (or chicken fryer) saute bell peppers and onion in olive oil until onion is tender.
3. Sprinkle salt and pepper over chicken and add to the frying pan; brown chicken on both sides.
4. Remove chicken, bell peppers and onion to large casserole dish. Pour spaghetti sauce and canned tomatoes over chicken.
5. Bake 1 hour or until chicken is completely cooked through.