Spicy Chicken with Bell Peppers, Potatoes & Rice
Spicy Chicken with Bell Peppers, Potatoes & Rice is a vibrant and comforting dish that perfectly balances tender chicken, hearty potatoes, and colorful bell peppers. This one-pan meal is infused with aromatic spices like paprika and oregano, creating a flavor experience that will leave everyone at your table asking for seconds. It’s not only delicious but also incredibly versatile—you can adjust the heat level by adding more or fewer chili flakes to suit your taste. Great for meal prep, this dish can be made in larger batches and enjoyed throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stir-frying
- Cuisine: Comfort Food
Ingredients
Scale
- 2 chicken breasts, diced
- 23 medium potatoes, cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp dried oregano
- Salt to taste
- 100 ml (about ½ cup) chicken or vegetable broth
- Optional: chili flakes for heat
- 150–200 g (3/4 cup) basmati rice
Instructions
- Cook the basmati rice according to package instructions and set aside.
- Boil the cubed potatoes for about 10 minutes until just tender. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and sauté until golden brown (5-7 minutes).
- Stir in sliced onions and bell peppers; cook for another 3-4 minutes until vegetables soften.
- Season with sweet paprika, black pepper, oregano, and salt. Stir well.
- Pour in chicken or vegetable broth; bring to a simmer for about 10 minutes until flavors meld.
- Serve hot over fluffy basmati rice and garnish with fresh chives if desired.
Nutrition
- Serving Size: 1 plate (approximately 450g)
- Calories: 540
- Sugar: 4g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 80mg