1 large chicken, cut into 8 pieces 3 Tablespoons olive oil 2 pounds red and yellow bell peppers, cut into 1/2" strips 1 jalapeno, seeded & minced 8 ounces gf bacon, cut into 1/2" pieces 12 garlic cloves, chopped 3/4 teaspoon salt 1/2 teaspoon ground black pepper 2 Tablespoons olive oil 2 cups chopped onions One 28 ounce can crushed tomatoes 1/2 teaspoon salt 1/2 teaspoon ground black pepper
Heat a large, heavy skillet or dutch oven and add oil. When oil is hot, add chicken pieces and brown on all sides. Add all peppers, bacon, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper; turn heat to low, cover and cook for 45 minutes.
Heat a separate medium saucepan over medium-high heat. When hot, add 2 tablespoons olive oil and onions. Cook until onions are tender but not browned. Add crushed tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and reduce heat to medium. Simmer until sauce thickens, about 15 minutes.
Serve chicken, pepper mixture and sauce over plain white rice.