Peppery Chicken
I work with a great group of women and one of my favorite lunch-time discussions is talking about what we are making for dinner. This recipe is Donna’s Peppery Chicken and its a weeknight favorite. Leftovers also make great lunches for the rest of the week too!
To make Peppery Chicken, you will need…
1 tablespoon olive oil
1-1.5 pounds chicken breast (or chicken thighs)
1/2 onion, chopped
1 teaspoon paprika
2 tablespoons dried oregano
Salt and pepper to taste
Red, yellow, orange peppers, chopped (use as many as you’d like)
2 cloves garlic, chopped
2 lemons, juiced
1 cup chicken broth
4 tablespoons tomato paste
Rice or couscous for serving
Cut chicken into smaller pieces and sauté in olive oil over medium heat until browned. Add onions to begin to soften. Add salt, pepper, paprika, and oregano. Add peppers and lemon juice and simmer for 15 minutes. Mix chicken broth with tomato paste and add to pan, simmer for 5-10 more minutes or until sauce begins to thicken.
Serve over rice or couscous.
if you prefer a “thicker” sauce, you can add a teaspoon of flour to the chicken broth/tomato paste mixture.
Prep Time- 10 minutes
Cook Time- 25 minutes
Total Time- 35 minutes
- 1 tablespoon olive oil
- 1-1.5 pounds chicken breast (or chicken thighs)
- 1/2 onion, chopped
- 1 teaspoon paprika
- 2 tablespoons dried oregano
- Salt and pepper to taste
- Red, yellow, orange peppers, chopped (use as many as you’d like)
- 2 cloves garlic, chopped
- 2 lemons, juiced
- 1 cup chicken broth
- 4 tablespoons tomato paste
- Rice or couscous for serving
- Cut chicken into smaller pieces and sauté in olive oil over medium heat until browned.
- Add onions to begin to soften. Add salt, pepper, paprika, and oregano. Add peppers and lemon juice and simmer for 15 minutes.
- Mix chicken broth with tomato paste and add to pan, simmer for 5-10 more minutes or until sauce begins to thicken.
- Serve over rice or couscous.