Ingredients
Scale
- 1 kg chicken pieces (bone-in or boneless)
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 tablespoon sweet paprika
- 2 tablespoons white apple vinegar
- 1 cup chopped tomatoes (fresh or canned)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1–2 fresh red chillies, sliced (optional for extra heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Brown the chicken pieces on all sides for about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté onions and garlic until soft (3–4 minutes).
- Add red bell peppers; cook for another 3 minutes until slightly softened.
- Stir in smoked paprika, cayenne pepper, sweet paprika, ground cumin, and oregano; cook for 1 minute.
- Add tomato paste, chopped tomatoes, and white apple vinegar; simmer for 5 minutes.
- Return chicken to the skillet; coat with sauce and cover. Simmer on low heat for about 25–30 minutes until cooked through.
- Adjust spiciness with fresh red chillies if desired during the last few minutes of cooking.
- Season with salt and black pepper before garnishing with parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet
- Cuisine: Portuguese
Nutrition
- Serving Size: Approximately 250g
- Calories: 370
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg