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Introduction
Some dishes are good. Others are unforgettable. Then there are those rare culinary creations that hit all the right notes—comfort, flavor, ease—and demand a repeat performance. This is one of those dishes. In fact, tonight marks the third time it’s gracing our dinner table this week. Why? Because it’s just that crazy good. Whether you’re cooking for yourself or trying to impress guests, this recipe is a guaranteed crowd-pleaser that will quickly earn a spot in your weekly rotation.
Ingredients
Here’s what you’ll need to whip up this irresistible dish:
1 lb chicken thighs or tofu (cubed)
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp chili flakes (optional)
1/2 tsp ground cumin
1 bell pepper, diced
1 can (14 oz) diced tomatoes
1/2 cup chicken or vegetable broth
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Cooked rice, pasta, or warm bread (for serving)
Directions
Heat the Oil: In a large skillet over medium heat, warm the olive oil. Add chopped onions and sauté until translucent (about 3-4 minutes).
Add the Flavor Base: Stir in garlic, paprika, chili flakes, and cumin. Cook until fragrant, about 1 minute.
Cook the Protein: Add your chicken or tofu and brown on all sides (about 5-7 minutes).
Veg it Up: Toss in the bell pepper and cook for another 2 minutes.
Simmer to Perfection: Pour in diced tomatoes and broth. Stir well, season with salt and pepper, then let it simmer uncovered for 15–20 minutes, until the sauce thickens and the flavors meld.
Garnish and Serve: Sprinkle with fresh herbs and serve over your choice of rice, pasta, or alongside crusty bread.
Serving and Storage Tips
Serve it Hot: This dish is best served immediately, hot and fragrant straight from the stove.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing Tip: It freezes well too—store in freezer-safe containers for up to a month.
Variations
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