Total Time
Prep 5 mins
Cook 30 mins

This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.

Ingredients Nutrition


  1. Melt butter in large skillet or Dutch oven over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
  4. Sprinkle with paprika and ground red pepper.
  5. Combine tomato paste and water and slowly stir into skillet.
  6. Add bell peppers; reduce heat and simmer 10 minutes.
  7. Cover and cook 5 more minutes.
  8. Serve with rice or noodles.


Most Helpful

This really is a nice recipe and I enjoyed that it was stovetop with a reduced cooking time. (It is HOT here.) After reading the other reviews I did reduce the cayenne by half and thought it was plenty. Made for ZWT4.

Susie D June 18, 2008

Yum, we ate this for dinner tonight and we all enjoyed it. I made a few substitutions for the roasting chicken I used chicken drumsticks, I used Hungarian sweet paprika and only a pinch of red pepper to make the dish child friendly. Thank you mary winecoff - *Made for Zaar World Tour 4*

Chef floWer June 09, 2008

Opting to use 4 boneless, skinless chicken breast halves, I had dinner on the table faster than Rachael Ray. ;-) Even though I used less meat than called for, I kept the other ingredients roughly the same to give me more sauce since I was serving it over whole wheat pasta. I used sweet Hungarian paprika and the full 1/2 tsp of ground red pepper (cayenne). I am certainly no stranger to Mr. Red Pepper but this heat level was out of my league. On the other hand DH, the man who thinks perspiring while eating dinner is required, thought it was perfect. Since I rule the kitchen, when I make this again, the red pepper amount will be decreased considerably. Thanks for the great, quick recipe!

SusieQusie May 19, 2008

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