G-Free Paprika Chicken & Roasted Sweet Peppers
 
Prep time
Cook time
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G-Free Paprika Chicken & Roasted Sweet Peppers
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 pounds skinless and boneless chicken thighs, cut into bite pieces
  • 1 pound sweet organic mini peppers
  • 1 small red onion, thinly sliced
  • 1 tablespoon McCormick Paprika - gluten free
  • 3 garlic cloves, minced
  • olive oil
  • salt and black pepper
  • fresh parsley, chopped
Instructions
  1. Place chicken in a large bowl. Drizzle some olive oil and season with paprika, garlic, salt and pepper. Marinate for 15 minutes.
  2. Cut the peppers in half, cut off the stem and remove seeds. Place peppers on a baking dish and broil for few minutes until charred. Transfer roasted peppers to a bowl and cover with foil. Let it stand for about 10 minutes then gently peel off the skin. Roughly chop the peppers and set aside.
  3. Heat a large cast iron pan to medium heat. Add a splash of olive oil and saute the red onion until lightly browned. Set aside. Add more olive oil if necessary. Stir fry the chicken until done about 5 minutes then add the peppers and onions. Garnish with chopped parsley. Serve
Notes
Peeling off the peppers will take a long time so be patient.
Recipe by The Gluten Free at https://www.theglutenfree.com/g-free-paprika-chicken-roasted-sweet-peppers/