Saucy Paprika Chicken
A whole yummy meal in 30 minutes? That’s a definite yes for me. Plus, leftovers to cover lunch for the next couple of days! Each serving of the chicken provides about 30 grams of protein - another win! To compete the meal, I served it with brown rice and sautéed garlic kale. (Who knew that kale doesn’t have to taste like kale?!?!)
INGREDIENTS:
· 2 TBLSP extra virgin olive oil
· 4 boneless, skinless thin sliced chicken breasts*
· ½ red bell pepper, diced
· ½ onion, diced
· 1 TBLSP tomato paste
· 1 tsp paprika
· ¼ tsp smoked paprika
· ¼ tsp ground cumin
· ¼ tsp ground coriander
· ½ cup chicken or vegetable stock (can also use chicken bone broth)
· 1 tsp sherry vinegar or red wine vinegar
· ¼ tsp salt
DIRECTIONS:
· In a large heavy pan over medium-high heat, heat the oil until shimmering. Sauté the chicken until lightly browned on one side, 2-3 minutes. Turn over and cook for 30 seconds. Remove from the pan and set aside.
· In the same pan, sauté the bell pepper, onion, tomato paste, and garlic until softened, 3-5 minutes. Stir in the spices and cook for 30 seconds. Stir in the stock and vinegar.
· Reduce the heat to low. Return the chicken and any juices to the pan, browned side up. Spoon some sauce over each piece. Simmer until the chicken is cooked through, 1-2 minutes.
· Season with salt and black pepper.
· Serves 4
· Thanks to the Nutrition Action Newsletter (May 2023) spinet.org/TheHealthyCook
for the original recipe.
*Want to use boneless, skinless thighs instead of breasts? In step 3, simmer for 8-10 minutes.