Garlic Red Pepper Chicken

thedaleyplate.com
Serves: 4
Ingredients:

• 1 lb boneless skinless chicken thighs, cut into 1 -inch pieces
• 1 tablespoon good quality smoked Spanish paprika
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• (Optional: 1/2 teaspoon cumin powder)
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1/2 cup diced red bell pepper
• 4 cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 teaspoon tomato paste
• 2 stems fresh herbs like thyme or oregano
• 1/2 cup sherry
• 1/2 cup chicken stock
• 1 bay leaf
• 1-2 tablespoons red wine vinegar OR lemon juice
• Optional: 1/4 cup heavy cream

Preparation​
Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.
Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.
Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.
Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs..