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Boneless skinless chicken thighs with peppers
When I imagined a vision of this dish, I just knew it would have vegetables in it. I had some nice peppers in the fridge that I really wanted to do something with. I also had some boneless skinless chicken thighs that my butcher cut to order (sometimes I drive him crazy).
A wonderful combination of chicken thighs and peppers with a lot of onion and hints of garlic. It came out perfect and tasty, a great lunch or dinner.
Makes 4 servings
Ingredients:
600 grams boneless skinless chicken thighs, cut into small pieces (chicken breast also works well)
1 heaped tsp paprika
4 Tbsp olive oil
1/2 tsp baking soda
1/3 tsp turmeric
1 Tbsp chicken bouillon
3 peppers
1 large onion
2 cups water (even less)
1 clove of garlic
1 Tbsp tomato paste
1 tsp sugar
1 Tbsp Moroccan paprika
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
Preparation:
1. Put the chicken in a bowl, add the other ingredients for the marinade and mix everything well. Set aside for at least an hour. Short on time? Half an hour is also fine.
2. Cut the peppers into short strips. Heat a large deep pan with 4-5 Tbsp of oil and add the peppers, sautéing for a few minutes while stirring. Halve and slice the onion and add to the pepper and continue to sauté. Slice the garlic and add to the pan, sautéing for a few more minutes until lightly golden.
3. Add the other ingredients and cook for a few minutes.
4. In a separate heated pan with 3 Tbsp of oil, sauté the chicken on high heat, stirring occasionally, then add to the vegetables, cook for around 3 minutes while stirring, and remove from the heat.
