Ingredients:
500 g (about 1¼ lb) boneless chicken thighs (or your preferred protein)
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
200 ml (about ¾ cup) low-sodium chicken broth
100 ml (about ⅓ cup) heavy cream or coconut cream (for non-dairy)
1 tablespoon lemon juice
Fresh parsley or cilantro, chopped, for garnish
Optional: cooked rice or warmed tortillas, for serving
Instructions:
Pat the chicken thighs dry, then season with salt, pepper, half the smoked paprika, and half the cumin.
In a large skillet over medium-high heat, warm the olive oil. Add the chicken and sear for about 3–4 minutes per side, until nicely browned. Remove and set aside.
In the same skillet, reduce heat to medium. Add the chopped onion and sauté until translucent (about 2–3 minutes). Then stir in the minced garlic and cook for another 30 seconds.
Add the sliced bell peppers and cook until just tender, about 2–3 minutes.
Sprinkle in the remaining smoked paprika, cumin, and the chili powder; stir to coat the vegetables and release their aromas.
Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the skillet, cover, and let simmer for about 8 minutes, or until the chicken is cooked through.
Remove the chicken again, and stir the heavy cream (or coconut cream) into the sauce. Simmer uncovered for 2 minutes more, until the sauce thickens slightly.
Return the chicken to the sauce, drizzle with lemon juice, garnish with chopped parsley or cilantro.
Serve hot, either atop cooked rice or with warm tortillas for wrapping.
Serving and Storage Tips:
Serving: For a family-style meal, place skillet on the table and let everyone dig in. Offer warm tortillas and rice so guests can choose how to build their portion.
Pairings: A crisp green salad or steamed veggies make a refreshing counterpoint to this rich dish. If you enjoy beverages, a light white wine or a sparkling non-alcoholic option complements nicely.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of broth if sauce thickens too much.
Freezing: You can freeze the cooked dish (without rice/tortillas) for up to 2 months. Thaw overnight in the fridge and gently reheat.
Re-serving: If sauce separates when reheating, whisk in a little extra cream or milk to bring it back together.
Variations:
Vegetarian/Vegan: Substitute chicken with firm tofu or tempeh, sear lightly, then follow the sauce steps using vegetable broth and coconut cream.
Spice-level up: Add sliced jalapeño or a pinch of cayenne when sautéing the peppers for extra heat.
Different protein: Use shrimp (add in last 3–4 minutes of simmering) or thin-sliced pork tenderloin for alternate flavors.
Mediterranean twist: Replace smoked paprika and chili powder with Herbes de Provence and oregano; swap cream for Greek yogurt stirred in at the end (off-heat).
Stovetop to oven: After simmering, transfer skillet (oven-proof) to a 375 °F (190 °C) oven for 10 minutes to finish and crisp the top.
FAQ:
