dinner recipe · #02422
Pepper Onion Paprika Chicken Thigh Skillet
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook30 min
Inactive0 min
Total45 min
Ingredients
- 1½ lbChicken Thigh
- 8 ozRed Bell Pepper
- 8 ozYellow Onion
- 2 tbspOlive Oil
- 1 cupVegetable Broth
- 1 tspPaprika
- ¾ tspTable Salt
Instructions
- Wash the Red Bell Pepper and Yellow Onion under running water, keep leafy greens separate from raw meat and poultry, and cut them into bite-size pieces.
- Keep the raw Chicken Thigh and raw juices away from ready-to-eat foods, utensils, and surfaces. Heat the Olive Oil in a wide skillet and brown the Chicken Thigh on both sides.
- Add the Red Bell Pepper, Yellow Onion, Vegetable Broth, Paprika, and Table Salt. Cover and cook until the vegetables are tender and the thickest part of the Chicken Thigh reaches at least 165°F (73.9°C).
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 30.3 g
- Carbohydrates
- 9.5 g
- Fat
- 29.7 g
- Fiber
- 1.9 g
- Sodium
- 708.8 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.