Ingredients
Equipment
Method
- Start by cutting the chicken into small, bite-sized pieces. This ensures even cooking and makes it easier to enjoy. Place the chicken in a mixing bowl and drizzle with olive oil, then add paprika, salt, and pepper. Mix everything together until the chicken is well coated. You’ll love how vibrant and colorful it looks with the spices.
- Next, preheat a large non-stick griddle over medium-high heat. It’s crucial to get it hot enough for that nice sear. Once it's ready, add half of the seasoned chicken to the pan and fry for about 4 to 5 minutes. You’re looking for a beautiful golden-brown color. At this point, the chicken doesn’t need to be fully cooked, as it will finish cooking later.
- Once the first batch is browned, transfer the chicken to a bowl and repeat the process with the remaining chicken. After browning, remove this batch from the pan as well. You should have deliciously browned chicken ready to go.
- Now, it’s time to use the same hot pan, which still holds those flavorful bits. Add the chopped bell peppers to the pan and sauté them until they start to develop char marks. This adds incredible depth to their flavor. Stir them occasionally to ensure they cook evenly.
- After a few minutes, once the bell peppers are looking good, it’s time to add the browned chicken back into the pan. Pour any juices from the bowl over the chicken as well. This step is essential for keeping everything moist and flavorful. Place a lid on the pan to trap in the heat.
- Let the dish cook for several more minutes. You want the chicken to be fully cooked and the bell peppers to be tender. Check the chicken by cutting into a piece; it should be opaque and juicy.
- Finally, remove the lid and let it cook for a few more minutes until the liquid reduces, and the mixture thickens slightly. This creates a delicious sauce that clings to the chicken and veggies.
- Once done, sprinkle some freshly chopped parsley over the dish for a burst of freshness and color. It’s those little touches that elevate the presentation.
- Your Smoky Paprika Chicken is ready! Serve it hot and enjoy the delightful flavor combinations.
Notes
When storing leftovers, place them in an airtight container in the fridge for up to three days. You can also freeze the cooked chicken for up to two months; just remember to thaw in the refrigerator before reheating.