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Smoky Paprika Chicken with Peppers
Rachel Kim

Smoky Paprika Chicken with Peppers

Paprika-coated chicken strips cook alongside sweet peppers and onion in a single wide skillet. Cutting the breast across the grain into equal strips prevents thick raw centers. Tomato paste and broth make just enough sauce to coat everything without turning the seared pieces into stew.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch strips
  • 1 teaspoon kosher salt
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion sliced
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Season the chicken with salt, paprika and pepper. Heat 1 tablespoon oil in a wide skillet over medium-high.
  2. Cook chicken in one layer for 3 minutes per side until browned and 165°F in the thickest strip; transfer to a plate.
  3. Add remaining oil, peppers and onion and cook 6 minutes. Add garlic and tomato paste for 1 minute, then broth and simmer 2 minutes.
  4. Return chicken and its juices, toss for 1 minute and serve.