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Spicy Neapolitan Chicken with Capers and Olives

5 cloves of garlic, finely chopped

1 package of frozen tri-color peppers and onions

2 tablespoons of Cayenne or Green Chili Olive Oil

1 lb of cubed chicken breasts

1 10 oz can of diced tomatoes

1/3 cup Neapolitan Balsamic

1/2 cup of sliced green olives, drained

3 tablespoons capers, drained

2 bay leaves

1 teaspoon each of salt and pepper

Heat in a large saucepan the Cayenne Chili Olive Oil over medium heat. Add your onion, peppers and garlic. Season with salt and pepper and sauté until tender. About 5 minutes. At this point you can throw all of the remaining ingredients in with the pepper, onion, and garlic mixture, or throw them all together into a crock pot. Simmer on the stove top for 30-40 minutes or until the chicken is done and tender. Serve over pasta or rice.

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