Ingredients:

  • 600g chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika (Pimentón)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 300g zucchini, sliced into half-moons
  • 1 large red bell pepper, cut into thin strips
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 200ml heavy cream
  • 150ml vegetable broth
  • 2 tbsp Ajvar (mild or spicy)
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Prep the protein. Pat the 600g chicken breast dry with paper towels.
  2. Season the cubes. Toss chicken with 0.5 tsp salt, 0.25 tsp black pepper, and the 1 tsp smoked paprika.
  3. Sear the chicken. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 5 minutes until browned and fragrant.
  4. Sauté the aromatics. Remove chicken from the pan. Add the diced onion and thin bell pepper strips. Sauté until the onions are translucent.
  5. Add the zucchini. Toss in the 300g sliced zucchini. Cook for 3 minutes until edges start to soften.
  6. Bloom the spices. Add the minced garlic, 1 tbsp tomato paste, and 1 tsp dried oregano. Stir for 1 minute until the garlic scent fills the room.
  7. Deglaze the pan. Pour in 150ml vegetable broth and 2 tbsp Ajvar. Scape the bottom of the pan to release the flavor.
  8. Create the sauce. Stir in the 200ml heavy cream. Lower the heat to medium low.
  9. Combine and simmer. Add the chicken back to the pan. Simmer for 5 minutes until the sauce thickens and chicken is cooked through.
  10. Final touch. Garnish with 1 tbsp fresh parsley.