Ingredients
2-3 tbsp vegetable oil
2large red peppers, seeded and diced
2 large sweet onions, peeled and cut into wedges
1 1/2 lb boneless chicken thighs, diced into 1" cubes
2 large cloves garlic, minced
1 dried hot red pepper, crumbled
1 small lemon (rind and juice)
2 tbsp butter
2 tbsp finely chopped parsley
Salt and pepper to taste
Preparation
In a large skillet, heat two tbsp of oil. Saute red pepper with onion until vegetables begin to soften slightly. Remove vegetables from oil with slotted spoon and reserve. In oil in pan, brown chicken cubes, adding additional oil if necessary. When chicken is lightly browned, add garlic and hot pepper. Reduce heat slightly, and cook, covered, for a minute or two. Using a wooden spoon, stir in lemon rind and juice. Stir well to dissolve browned particles in bottom of pan. Add butter, blending well into sauce. Return cooked pepper and onion to chicken mixture with chopped parsley. Season to taste with salt and pepper. Heat well. Serve over hot rice.
