Ingredients
Scale
- 500g chicken breast
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 400g canned chopped tomatoes
- 200ml chicken stock
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- 2 cups cooked white rice
Instructions
- Heat olive oil in a large pan over medium heat.
- Sauté diced onion and minced garlic until soft, about 3-5 minutes.
- Add chicken pieces, season with salt, pepper, smoked paprika, and oregano; brown lightly for 5-7 minutes.
- Stir in diced red and green bell peppers; cook for another 3 minutes.
- Incorporate canned tomatoes and chicken stock; stir to combine.
- Let the stew simmer uncovered for 15-20 minutes until chicken is cooked through and sauce thickens.
- Serve hot with fluffy rice on the side, garnished with freshly chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg