16 oz boneless, skinless chicken breast
2 Anaheim peppers
1 tablespoon paprika
4 cloves garlic, minced
8 tablespoons olive oil
8 oz mushrooms
Salt to taste
Fresh parsley leaves for garnish
16 oz boneless, skinless chicken breast
2 Anaheim peppers
1 tablespoon paprika
4 cloves garlic, minced
8 tablespoons olive oil
8 oz mushrooms
Salt to taste
Fresh parsley leaves for garnish
1 Cut the chicken into bite-sized pieces and set aside
Cut the peppers in half lengthwise and remove the seeds
Blend the peppers, paprika, and garlic until a smooth paste forms
2 Heat 4 tablespoons of olive oil in a large skillet over medium-high heat
Add the chicken and cook until browned, about 5 minutes
Add the mushrooms and cook for an additional 2 minutes
Stir in the pepper paste and mix well
Season with salt to taste
Simmer for 10 minutes or until the chicken is cooked through
Remove from heat, sprinkle with parsley leaves, and let it rest for 5 minutes with the lid on
Serve hot with white rice.
