Venezuelan Skillet Chicken
A flavorful and spicy Venezuelan-inspired dish made with chicken, peppers, and a crunchy topping. Serve with rice or arepas for a hearty meal.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastscut into 1-inch pieces
- ●2 bell peppersany color
- ● skilletlarge, oven-safe
- ●1 cup crunchy topping (such as chopped plantain or yuca)optional
- ●1 cup hearty beef brothhomemade or store-bought
- ●2 teaspoons Venezualan seasoning (such as achiote or cilantro)adjust to taste
- ●1 teaspoon saltto taste
- ● pepperto taste
- ●2 tablespoons olive oilfor cooking
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the chicken with salt, pepper, and Venezuelan seasoning. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.
- 3
Add the remaining 1 tablespoon of olive oil to the skillet. Add the bell peppers and cook until tender and lightly charred, about 5 minutes.
- 4
Add the hearty beef broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced slightly, about 2-3 minutes.
- 5
Stir in the crunchy topping (if using). Return the chicken to the skillet and toss to coat with the sauce.
- 6
Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, until the chicken is cooked through and the sauce is bubbly.
- 7
Serve hot, garnished with chopped fresh cilantro or scallions (if desired).
- 8
Optional: serve with rice or arepas for a filling meal.