#Levinanto
#smoky spanish chicken
#caregivers
Season the chicken with salt paprica powder,oregano,turmeric powder,curry masala powder to let, skin side down. Cook until the skin is golden and crisp, about 4 to 5 minutes. Flip the chicken over and continue to cook until the remaining side is golden, another 2 to 3 minutes.
Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic and smoked paprika, and cook, stirring, until they become fragrant, about 30 seconds. Stir in the diced tomatoes and baby spinach. Bring the mixture to a simmer and return the chicken to the skillet, skin side up. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 5 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
#easyisraelifood
#spanishfood
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