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Spanish-inspired · Dinner

Smoky paprika chicken with peppers

Smoky paprika chicken with peppers brings together paprika chicken, sweet peppers, tomatoes, olives, and brown rice in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Shallow speckled plate with a single serving of smoky paprika chicken and peppers: browned chicken pieces and red and yellow bell pepper strips, cherry tomatoes and sliced green olives in a glossy paprika sauce, served on a bed of short-grain brown rice on a warm surface in natural light.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds boneless skinless chicken thighs, cut into pieces
  • 1 1/2 cups short-grain brown rice
  • 2 bell peppers, thinly sliced
  • 1 pint cherry tomatoes
  • 2 teaspoons smoked paprika
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon sherry vinegar
  • 1/3 cup green olives, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups short-grain brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 teaspoons smoked paprika, 1/2 cup low-sodium chicken broth, 1 tablespoon sherry vinegar into a smooth sauce.

  2. Pat 1 1/2 pounds boneless skinless chicken thighs, cut into pieces dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 2 bell peppers, thinly sliced and 1 pint cherry tomatoes. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Smoky paprika chicken with peppers. Finish with 1/3 cup green olives, sliced.

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