Peri Peri Chicken Skillet with Peppers

• 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• ¼ cup olive oil
• ¼ cup peri peri sauce
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add chicken pieces and cook until browned on all sides, about 5 minutes.
3. 3 Push chicken to the sides and add onions and garlic to the center, sautéing until fragrant.
4. 4 Add bell peppers to the skillet and cook for 5 minutes.
5. 5 In a small bowl, mix peri peri sauce, lemon juice, smoked paprika, and cayenne pepper. Pour over the chicken and vegetables.
6. 6 Reduce heat to medium, cover, and let simmer for 10 minutes.
7. 7 Taste and adjust seasoning with salt if needed.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large skillet
• Spatula
• Cutting board
• Chef’s knife

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add diced potatoes for a heartier meal.

Substitutions

• If peri peri sauce is unavailable, use a mix of hot sauce and paprika.
• Bell peppers can be swapped for a mix of your favorite vegetables.

Pairings

• Jasmine rice
• Steamed broccoli
• Crusty bread

Nutrition

Tips

• For extra spice, add more cayenne pepper or use a hotter peri peri sauce.
• Serve with steamed rice or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Pairs well with jasmine rice or a simple green salad.
• A squeeze of fresh lime adds a nice touch.

FAQ