Ingredients

• 1.5 lbs chicken breast(boneless, skinless, cut into 1-inch pieces)
• 2 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 0.5 tsp salt(or to taste)
• 0.25 tsp black pepper(or to taste)
• 1 red bell pepper(large, deseeded and sliced)
• 1 green bell pepper(large, deseeded and sliced)
• 1 yellow onion(medium, chopped)
• 3 cloves garlic(minced)
• 0.75 cup chicken broth
• 0.5 cup heavy cream
• 15 oz canned corn(1 can, drained)
• 2 tbsp fresh parsley(chopped, for garnish)

Instructions

1. 1

   In a medium bowl, toss the cut chicken breast pieces with 1 tablespoon of olive oil, 1 teaspoon smoked paprika, cumin, oregano, 1/2 teaspoon salt, and black pepper. Ensure chicken is evenly coated.

2. 2

   Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes, browning on all sides. Do not cook through. Remove chicken from skillet and set aside.

3. 3

   Add the sliced bell peppers and chopped onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables start to soften.

4. 4

   Stir in the minced garlic and remaining 1/2 teaspoon smoked paprika. Cook for another minute until fragrant.

5. 5

   Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the heavy cream and drained corn.

6. 6

   Return the seared chicken pieces to the skillet. Reduce heat to medium-low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

7. 7

   Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley before serving.