800 g of chicken breast, boneless and cut in half
1/2 cup all-purpose flour
6 tablespoons olive oil
2 red or yellow bell peppers, seeded and cut into strips
1/2 medium onion, cut into rings
4 cloves garlic, minced
1 1/4 cups chicken broth
5 teaspoons sweet paprika
1 teaspoon hot paprika
4 large tomatoes, peeled and seeded, chopped
Salt and black pepper to taste
800 g of chicken breast, boneless and cut in half
1/2 cup all-purpose flour
6 tablespoons olive oil
2 red or yellow bell peppers, seeded and cut into strips
1/2 medium onion, cut into rings
4 cloves garlic, minced
1 1/4 cups chicken broth
5 teaspoons sweet paprika
1 teaspoon hot paprika
4 large tomatoes, peeled and seeded, chopped
Salt and black pepper to taste
Season the chicken and coat in flour
Remove excess
In a skillet, place half of the olive oil and let it heat up
Fry the chicken, over low heat, until golden brown (fry two breasts at a time)
When needed, add the remaining olive oil
Transfer the chicken to a plate and reserve
In the same skillet, add the bell pepper and cook stirring for 2 minutes
Add the onion and garlic and fry for an additional 4 minutes
Add the chicken broth, tomatoes, sweet paprika, and hot paprika, and return the chicken to the skillet
Cook over low heat for 8 minutes
Check seasoning
Serve hot
Serves 4
