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Ingredients
1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
2 bell peppers, seeded and roughly chopped (any color)
1 red onion, peeled and roughly chopped
8 ounces button mushrooms, quartered
4 cloves garlic, minced
4 tablespoons butter
1 tablespoon fresh thyme leaves OR 1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper
Instructions
Place a large cast-iron skillet over medium-high heat. Once hot, char the bell peppers in a dry skillet until lightly blistered. Remove the peppers and set aside.
Add the butter, onions, and garlic to the skillet. Sauté for 2-3 minutes, then push onions to the side of the pan.
Add the chicken, mushrooms, thyme, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Sauté, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
Toss the blistered peppers back into the skillet. Cook another 2 minutes. Taste, then salt and pepper as needed.
Serve as-is, or on soft bubbly bread rolls, just like in Croatia. (I find soft ciabatta buns are the closest thing to Croatian sandwich bread found in the US.)
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