Boneless thighs with tomato bits, green bell peppers, onions, and garlic, all over white rice. Brown the chicken in a little oil, remove from the pan, then soften garlic, onions and peppers in the same pan, adding more oil as needed. Deglaze with wine or broth, add back the browned chicken and a can of tomato bits, season with basil and oregano, and simmer until done. Add more wine or broth as needed. There are many variations on the basic recipe.