This quick and flavor-filled smoky paprika chicken seared with bell peppers makes a perfect 30-minute dinner!
Happy weekend friends! Do you have any plans for tonight? Are you going out or staying home? My husband and I are staying home and we are about to have some of this Smoky Paprika Chicken for dinner. Who’s with us?!?
If you’ve been following my blog, you’ve probably noticed that my recipes are mostly vegetarian. That’s because Stan and I are trying to stay vegetarian during the weekdays and eating meat and fish on weekends. So, we decided to treat ourselves with this scrumptious meal on this fine Saturday evening. It was worth the wait.
To make this chicken you’ll need just a few simple ingredients and about 30 minutes of your time. You’ll need some chicken (duh 🙂 ), olive oil, paprika, some salt and pepper and some bell peppers. That’s it! Isn’t it great?
I do recommend using a good quality paprika in this recipe because that’s what gives this dish that special smoky flavor and that beautiful red color. I use Mccormick Paprika that I buy from Amazon. It comes in a big 18-oz container, so it lasts for quite a while. It is really nice quality and I highly recommend checking it out if you are not sure which one to buy.
This is such a flavorful dish that I simply cannot wait for you to try it!
Serve it with some mashed potatoes, rice, quinoa, couscous or your favorite side. I also served it with some feta cheese crumbles on top because feta makes EVERYTHING better! 🙂
QUICK AND SMOKY PAPRIKA CHICKEN
- 1 lb boneless chicken thighs
- 2 tbsp olive oil
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 large bell peppers (chopped into medium pieces)
- Cut the chicken into small bite-sized pieces and place them in the mixing bowl. Add olive oil, paprika, salt and pepper and stir everything together.
- Preheat a large non-stick griddle to medium-high heat. Add half of the chicken and fry it until well browned for about 4-5 minutes. At this point, the chicken doesn't need to be cooked through as it will be cooked with bell peppers in a later step. Transfer the chicken into a bowl, and fry the rest of the chicken.
- Once the second batch of chicken is browned, remove the chicken from the pan.
- To the same hot pan, with the oil leftover from the chicken, add the bell peppers. Saute the bell pepper until the char marks start appearing and then add the chicken, with the juices, on top. Place the lid on the pan.
- Cook it for several minutes until the chicken is cooked fully. Then, remove the lid and keep cooking until the liquid is almost evaporated.
- Sprinkle the chicken with some chopped parsley.