Reca Chicken Skillet

Ingredients

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

Instructions

1. 1

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

2. 2

   Brown the chicken (about 8 minutes): Heat olive oil in a skillet over medium-high heat. Add chicken pieces in a single layer and cook until browned on the outside, 3–4 minutes per side; transfer to a plate.

3. 3

   Build the reca sauce (about 7 minutes): In the same skillet, add onion and bell pepper. Cook until softened, 4–5 minutes. Stir in garlic, tomato paste, smoked paprika, and cumin; cook 1 minute.

4. 4

   Simmer until tender (about 10 minutes): Return chicken to the skillet. Add crushed tomatoes and water, then season with salt and black pepper. Simmer, stirring occasionally, until chicken is cooked through and the sauce is glossy, 10 minutes.

5. 5

   Finish (about 0–2 minutes): Taste and adjust seasoning. Stir in parsley if using, then serve hot.