Instructions

• Heat a large cast-iron (or heavy) skillet over medium-high heat until hot.
• Add the chopped bell peppers to the dry skillet and cook, stirring or letting them sit to blister, until lightly charred and blistered. Remove the peppers from the skillet and set aside.
• Reduce the heat to medium and add the butter (4 tablespoons) to the skillet. When the butter has melted and is sizzling, add the chopped red onion and the minced garlic.
• Sauté the onion and garlic for 2–3 minutes, until the onion begins to soften. Push the onion and garlic to the side of the pan to make room for the chicken.
• Add the chicken pieces, quartered mushrooms, thyme (1 tablespoon fresh leaves or 1 teaspoon dried), and the smoked paprika (1 teaspoon) to the skillet. Season with salt and pepper to taste.
• Sauté, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 6–8 minutes (no pink remaining in the chicken).
• Return the blistered peppers to the skillet, toss to combine, and cook for another 1–2 minutes to reheat and blend the flavors.
• Taste and adjust seasoning with additional salt and pepper if needed.
• Serve warm as-is or on soft rolls (for a sandwich-style serving).