By Nicole Crosby
Dice the chicken breast into bite-sized pieces.
Chop the onion finely, slice the bell pepper, and dice the tomatoes.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Stir in the sliced bell pepper, diced tomatoes, chicken broth, paprika, and chili powder.
Season with salt and black pepper to taste. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasoning if necessary. Serve hot.
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This Main Course Stew Chicken recipe is ready in 45 minutes and features chicken breast, onion, bell pepper and other delicious ingredients. Contains 320 calories total.
Dice the chicken breast into bite-sized pieces.
Chop the onion finely, slice the bell pepper, and dice the tomatoes.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Stir in the sliced bell pepper, diced tomatoes, chicken broth, paprika, and chili powder.
Season with salt and black pepper to taste. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasoning if necessary. Serve hot.
Calories per Serving: 320
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