Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and onion powder. Cook until browned and nearly cooked through, about 5-7 minutes.
Step 2: Add sliced bell peppers and garlic. Sauté for 3-4 minutes until peppers are tender.
Step 3: Stir in tomato paste, heavy cream, and chicken broth. Bring to a simmer and reduce heat.
Step 4: Optional: mix cornstarch with a tablespoon of water and stir into the sauce to thicken. Simmer for an additional 3-5 minutes.
Step 5: Adjust seasoning if needed. Stir in fresh parsley.
Step 6: Serve hot over cooked rice, garnished with extra parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. Add a splash of broth or cream if the sauce thickens too much upon storage.
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