This is one of those dishes that should go to your family lunch rotation because it happens to please everyone…
CALORIES: 400 kcal
PREP: 15 minutes
COOK: 30 minutes
|1/2 pounds||boneless, skinless chicken thighs (cut in bite sizes)|
|1||green bell peppers (cored and thinly sliced)|
|2||red onions (thinly sliced)|
|2 tsp||paprika (or any other pepper powder you prefer)|
|2 tsp||garlic powder|
|2 tbsp||sour cream|
|1 tbsp||extra virgin olive oil|
|recommend not to add any salt!… max 1 teaspoon if you must…|
|For Serving:||prepared white rice|
Cook the chicken in the skillet with the olive oil and paprika (you can also add some butter) until it is browned on each side (~3-4 minutes each side). Move chicken to a side dish.
In the same skillet, adding a little more oil/butter as needed, cook the onions and bell peppers together for ~ 10 minutes.
Add the chicken and juices back to the skillet with the onions and bell peppers. Add the sour cream. Cook for another 10-15 minutes.
Serve hot with white rice.
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