Pericana de Pollo (Chicken Pericana)

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (1 red, 1 green), thinly sliced 2 bell peppers (1 red, 1 green), thinly sliced
• 3 tomatoes, diced 3 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust according to spice preference) 1/2 teaspoon cayenne pepper (adjust according to spice preference)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and sauté for another minute until fragrant.
4. 4.
   Increase the heat to medium-high and add the chicken pieces to the skillet. Cook until browned on all sides.
5. 5.
   Add the sliced bell peppers and diced tomatoes to the skillet. Stir well to combine.
6. 6.
   Sprinkle the smoked paprika, cayenne pepper, dried oregano, salt, and pepper over the chicken and vegetables. Stir to evenly distribute the spices.
7. 7.
   Reduce the heat to low, cover the skillet, and let the dish simmer for about 20 minutes, or until the chicken is cooked through and tender.
8. 8.
   Remove from heat and sprinkle fresh parsley over the dish.
9. 9.
   Serve hot with crusty bread or rice.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavors in the dish.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier dish or reduce for a milder version.
• Fresh parsley — Add the fresh parsley just before serving to preserve its vibrant color and fresh flavor.
• Crusty bread or rice — Serve the Pericana de Pollo with crusty bread or rice to soak up the delicious sauce.

Tips & Tricks

• For a smokier flavor, you can use a combination of regular paprika and a small amount of liquid smoke.
• If you prefer a chunkier texture, you can dice the bell peppers and tomatoes into larger pieces.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish tastes even better the next day as the flavors have time to meld together.

Serving advice

Serve the Pericana de Pollo hot, garnished with additional fresh parsley. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful sauce. A simple green salad or roasted vegetables make excellent side dishes to balance the meal.

Presentation advice

To present the Pericana de Pollo beautifully, arrange the chicken and vegetables in a shallow serving dish. Drizzle some of the sauce over the top and sprinkle with fresh parsley. Garnish with a few slices of fresh chili pepper for an extra pop of color.