Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless (skinless chicken thighs, cut into bite-sized pieces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika (or more to taste)
  • Freshly ground black pepper
  • 2 large red bell peppers (seeded and cut into 1-inch pieces)
  • 8 cloves garlic (peeled and thinly sliced)
  • 1/4 cup chicken broth (or white wine)
  • Olive oil (salt and pepper)
  • Chopped fresh parsley

Instruction

  • Place the chicken in a bowl and add the salt, smoked paprika and a few grinds of black pepper. Toss to coat with the seasoning and set aside.
  • Preheat the oven to 425°F. Arrange the red bell pepper in a single layer on a parchment lined baking sheet. Season with salt and pepper and drizzle with a bit of olive oil. Roast until tender and just beginning to caramelize, 8 to 12 minutes. Remove from the oven and set aside.
  • While the peppers roast, heat about 2 tablespoons of olive oil in a heavy skillet over medium heat. Add the garlic slices and cook, turning constantly with a spatula, until golden and lightly crisp. Don't let the garlic brown because it tends to develop a bitter flavor. Transfer to a paper towel-lined plate and set aside.
  • Add the chicken to the pan and cook, turning frequently, until browned on all sides, 4 minutes. Add the chicken broth, adjust the seasoning to taste and continue cooking until the liquid has evaporated and the chicken is cooked through. Add the roasted peppers and cook for another minute. Transfer the mixture to a serving plate, top with the toasted garlic and chopped parsley.
  • Recipe adapted from "A Passion for Tapas" (Paragon Books Ltd)