Reca Chicken in Tomato–Pepper Sauce

Ingredients

• 350 g chicken thighs, boneless skinless
• 1 tbsp olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 medium red bell pepper, diced
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water or chicken broth
• 1 tbsp lemon juice(optional)
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Chop onion and bell pepper; mince garlic.

2. 2

   Sear (5 minutes): Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook until browned on the outside, about 3–5 minutes. Transfer to a plate.

3. 3

   Build the sauce (10 minutes): In the same skillet, sauté onion and bell pepper until softened, 4–6 minutes. Stir in garlic, tomato paste, paprika, and cumin; cook 1 minute.

4. 4

   Simmer (10 minutes): Add crushed tomatoes and water/broth. Return chicken to the pan, bring to a simmer, and cook until chicken is tender and cooked through, about 10 minutes.

5. 5

   Finish (0–2 minutes): Stir in lemon juice if using. Taste and adjust salt/pepper. Serve with rice or bread; top with parsley if using.