Chicken Santa Cruz

Ingredients

Chicken breasts

4, boneless and skinless

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Bell peppers

2, any color, diced

Tomatoes

2, diced

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

1 teaspoon, adjust to taste

Black pepper

1/2 teaspoon, adjust to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and sear until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, cumin, paprika, salt, and black pepper. Mix well to combine.
5. Return the seared chicken to the skillet, nestling it into the vegetable mixture. Cover the skillet and simmer on low heat for 20 minutes, or until the chicken is fully cooked and juices run clear.
6. Once cooked, sprinkle with fresh cilantro before serving. Serve hot with rice or crusty bread to soak up the delicious juices.