Preheat the Dutch oven over medium heat for 3 minutes. Add the chicken. Cook until brown on all sides, turning occasionally. The chicken may stick at first, but it will loosen as it browns. Add the onion, garlic and soy sauce and mix well. Sauté until the onion is tender. Stir in the tomato sauce, potatoes, carrots, basil, oregano and pepper. Place the cover on the Dutch oven, leaving the Redi-Temp™ valve open. Cook over medium heat until the valve whistles, about 10 minutes. Close the valve and simmer for 30 minutes. Stir in the bell peppers. Simmer, covered, until done to taste.

Yield: 8 servings