Directions
- Place chicken in a bowl and season with paprika, garlic powder, salt and pepper. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.
- Heat olive oil in a skillet to over medium. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender. This step breaks down the onions and it’s important because it forms part of the sauce.
- Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes).
- Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.
- Stir in vinegar or lemon juice right before serving, add optional heavy cream, season to taste with salt and pepper then scatter with fresh herbs.
Recipe Note
- If you’re unable to use sherry, use more chicken stock
- Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking
