Ingredients700 g (1.5 lb) boneless chicken breasts, cut into chunks4 medium tomatoes, chopped1 medium onion, finely chopped3 garlic cloves, minced1 yellow bell pepper, chopped (optional)2 tablespoons olive oil1 teaspoon paprika1 teaspoon dried oregano½ teaspoon black pepperSalt to taste½ cup (120 ml) chicken broth or waterFresh parsley for garnishChili flakes (optional)
Instructions1. Season the chicken: Cut the chicken into bite-sized pieces and season with salt, black pepper, paprika, and oregano.2. Brown the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes until lightly golden. Remove and set aside.3. Prepare the sauce: In the same skillet, sauté the chopped onion for 2–3 minutes. Add the minced garlic and cook for 30 seconds.4. Add the tomatoes: Stir in the chopped tomatoes, bell pepper, chicken broth, and chili flakes if desired. Let the sauce simmer for 5–7 minutes.5. Cook the chicken: Return the chicken to the skillet. Cover and simmer for 15–20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).