Ingredients:

  • lbs (680g) Boneless, skinless chicken breasts, cut into 1-inch strips or bite-sized chunks
  • Tablespoons (30g) All-Purpose Flour
  • teaspoon Kosher Salt
  • /2 teaspoon Freshly Ground Black Pepper
  • Tablespoons Olive Oil (for searing)
  • medium Yellow Onions, sliced thinly
  • medium Bell Peppers (Red, Yellow), cored, seeded, and sliced thinly
  • cloves Garlic, minced finely
  • /4 cup (60ml) Dry White Wine (or Chicken Broth)
  • Tablespoon (15g) Tomato Paste
  • teaspoon Dried Oregano
  • /2 teaspoon Smoked Paprika
  • /4 cup (10g) Fresh Parsley, chopped, for garnish
  • Tablespoon (15ml) Fresh Lemon Juice

Instructions:

  1. Prepare Chicken: Pat the chicken pieces completely dry. In a shallow dish, toss the chicken with salt, pepper, and the 2 tablespoons of flour until lightly coated.
  2. Sear the Chicken: Heat 1 tbsp of olive oil in the skillet over medium-high heat until shimmering. Working in batches (do not overcrowd the pan!), sear the chicken for 3–4 minutes per side until golden brown. Remove chicken to a clean plate; set aside.
  3. Caramelise Onions: Reduce heat to medium. Add the remaining 1 tbsp of olive oil to the pan. Add the sliced onions and a pinch of salt. Sauté slowly for 8–10 minutes, stirring occasionally, until soft and beginning to turn golden.
  4. Sauté Peppers: Add the sliced bell peppers to the pan with the onions. Continue cooking for another 5–7 minutes until the peppers begin to soften and char slightly at the edges.
  5. Build the Base Flavour: Clear a small spot in the centre of the pan. Add the minced garlic, tomato paste, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring the spices/paste into the hot oil.
  6. Deglaze (Optional): Pour in the white wine (or broth). Scrape up any delicious browned bits stuck to the bottom of the pan. Let it bubble and reduce by half (about 2 minutes).
  7. Combine and Finish: Return the seared chicken and any accumulated juices to the pan. Stir everything together well. Cook for a final 3–5 minutes until the chicken is cooked through (internal temperature 165°F/74°C).
  8. Season and Serve: Remove from heat. Stir in the fresh lemon juice. Taste and adjust seasoning (more salt/pepper if needed). Garnish heavily with fresh parsley before serving immediately.