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
<ol>
<li>Place chicken in a large bowl. Drizzle some olive oil and season with paprika, garlic, salt and pepper. Marinate for 15 minutes.</li>
<li>Cut the peppers in half, cut off the stem and remove seeds.</li>
<li>Place peppers on a baking dish and broil for few minutes until charred. Transfer roasted peppers to a bowl and cover with foil.</li>
<li>Let it stand for about 10 minutes then gently peel off the skin. Roughly chop the peppers and set aside.</li>
<li>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.</li>
<li>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</li>
</ol>
