Ingredients
500 g chicken breast, diced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
300 ml chicken broth
1 teaspoon paprika
1 can (400 g) diced tomatoes
Salt and pepper to taste
Cooked rice, to serve
Method
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic. Cook for 2-3 minutes until softened.
Stir in the diced chicken and cook until it’s browned on all sides.
Mix in the bell pepper, chicken broth, diced tomatoes, paprika, salt, and pepper. Simmer for 20 minutes.
Serve this dish over cooked rice.
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