Greek Chicken with Peppers Spetzofai
Tender chicken pieces, colourful sweet peppers, and simple Mediterranean ingredients come together in this easy Greek-inspired recipe. Cooked until perfectly juicy and infused with olive oil, garlic, and aromatic herbs
Equipment
- 1 skillet with lid large
- 1 cutting board
- 1 knife
- 1 wooden spoon large
- 1 garlic press
Ingredients
- 2 chicken breast cut into medium-sized pieces
- 2 red bell peppers sliced
- 2 yellow bell peppers sliced
- 2 red onions small chopped
- 2 garlic cloves minced or 1 tbsp garlic powder
- ¼ cup olive oil
- ½ tbsp tomato paste
- ½ cup water
- ⅓ tbsp hot paprika
- 1 ½ tbsp dry oregano
- pepper optional
- salt optional
- 2 tbsp fresh parsley finely chopped
Instructions
- Start by boiling the chicken until it is tender enough to shred. When the chicken is ready, remove it and set it aside to cool off before shredding.
- In a large skillet, add ¼ cup olive oil, 2 red onions, 2 red bell peppers, 2 yellow bell peppers, and 2 garlic cloves . Sauteé until tender.
- Add in the 2 chicken breasts and continue to sauteé for a few minutes.
- Add ½ tbsp tomato paste and ½ cup water gently stir.
- Season with ⅓ tbsp hot paprika, 1 ½ tbsp dry oregano, pepper, and salt. Continue to gently stir all the ingredients.
- Cover the skillet with a lid and cook for 25 minutes, stirring occasionally. You can also transfer the chicken mix to a baking dish and bake it in the oven for approximately the same amount of time.
- Sprinkle the 2 tbsp fresh parsley over the dish before serving. Serve hot with crusty bread or pita bread.