Description
A simple recipe for chicken cooked with peppers in a savory sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add onion and peppers to the skillet. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, chicken broth, smoked paprika, and oregano. Bring to a simmer.
- Return the chicken to the skillet. Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Serve hot.
Notes
- You can substitute chicken breasts for thighs, but adjust cooking time to prevent drying.
- Use a mix of red, yellow, and green peppers for color variation.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Keywords: Basque chicken, chicken and peppers, savory chicken, Spanish chicken, skillet chicken