This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
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

Method:

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.