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Prep the ingredients: Slice the vegetables and set aside. Cut the chicken breast into halves or thick strips for even cooking.
Heat the oil: In a large pot or deep skillet, heat olive oil over medium heat.
Sear the chicken: Season chicken with salt and pepper, then add to the pot. Sear for 2–3 minutes on each side until lightly golden but not fully cooked.
Add the vegetables: Add red onion, celery, zucchini, red pepper, and yellow paprika. Stir to coat everything in the oil and pan juices.
Cover and simmer: Lower the heat, cover the pot with a lid, and let everything simmer for 12–15 minutes. The steam will cook the vegetables and keep the chicken moist.
Final touch: Remove the lid, check that the chicken is cooked through (internal temperature of 165°F / 74°C), and stir everything together. Let simmer uncovered for another 2–3 minutes to reduce any excess liquid if needed.
Serving and Storage Tips:
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