INGREDIENTS
1 ½ tablespoons olive oil
1 pound (about 4 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
½-teaspoon paprika
½-teaspoon ground pepper
1tbsp soy sauce to taste
1 tbsp. brown sugar
1-tablespoon butter
½-lemon squeeze
½ yellow capsicum
½ red capsicum
½ green capsicum
Mayonaise
INSTRUCTIONS
Cut the capsicum into strips and onion.
Heat oil in a small pan over medium heat.
Marinate the chicken thighs with paprika powder, brown sugar, soy sauce, and pepper (1 hour)
Add seasoned chicken thighs to the pan with oil and butter, smooth side down; cook for 5 minutes or until you can easily flip over the chicken.
Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
Once cooked; cut the chicken into strips and set aside
Into the same pan, add the capsicum and onion.
Cook for 2 minutes and add the chicken strips.
Remove from heat.
Prepare the fita bread and serve with mayonnaise.
Serve.
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