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Ingredients
3 pounds skinless and boneless chicken thighs, cut into bite pieces
1 pound sweet organic mini peppers
1 small red onion, thinly sliced
1 tablespoon McCormick Paprika - gluten free
3 garlic cloves, minced
olive oil
salt and black pepper
fresh parsley, chopped
Instructions
- Place chicken in a large bowl. Drizzle some olive oil and season with paprika, garlic, salt and pepper. Marinate for 15 minutes.
- Cut the peppers in half, cut off the stem and remove seeds.
- Place peppers on a baking dish and broil for few minutes until charred. Transfer roasted peppers to a bowl and cover with foil.
- Let it stand for about 10 minutes then gently peel off the skin. Roughly chop the peppers and set aside.
- Heat a large cast iron pan to medium heat. Add a splash of olive oil and sauté the red onion until lightly browned. Set aside.
- Add more olive oil if necessary. Stir fry the chicken until done about 5 minutes then add the peppers and onions. Garnish with chopped parsley. Serve
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