129
Gluten Free Paprika Chicken
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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 saute 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
Notes
Peeling off the peppers will take a long time so be patient.
