Here is a simple and delicious One Pot Black Pepper Chicken Recipe that serves 4-6 people. This recipe is easy to make and requires minimal cleanup, making it a great option for a weeknight dinner.
**Ingredients:**
* 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
* 2 tablespoons vegetable oil
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 tablespoon ground black pepper
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon red pepper flakes (optional, for some heat)
* 1 cup chicken broth
* 1/2 cup water
* 1 tablespoon tomato paste
* 1/4 cup heavy cream or half-and-half (optional)
* Fresh parsley or thyme, chopped (optional, for garnish)
**Instructions:**
1. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
5. Sprinkle the black pepper, paprika, salt, and red pepper flakes (if using) over the onion and garlic. Cook for 1 minute, until the spices are fragrant.
6. Add the chicken broth, water, and tomato paste to the pot. Stir to combine.
7. Return the chicken to the pot, making sure it's covered with the liquid.
8. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
9. If using heavy cream or half-and-half, stir it in during the last 5 minutes of cooking.
10. Remove the pot from the heat and let it cool slightly.
11. Taste and adjust the seasoning as needed. Serve the chicken hot, garnished with chopped parsley or thyme if desired.
**Tips and Variations:**
* Use chicken wings or drumsticks for a more flavorful and juicy dish.
* Add some bell peppers, mushrooms, or potatoes to the pot for added texture and flavor.
* Substitute chicken breast with pork, beef, or lamb for a different protein.
* Add some heat with diced jalapeños or serrano peppers.
* For a creamy sauce, stir in 1/4 cup of sour cream or Greek yogurt during the last 5 minutes of cooking.
* To make the dish more substantial, serve with cooked rice, noodles, or crusty bread.
* Make ahead: Prepare the recipe through step 8, then refrigerate or freeze for up to 3 days. Reheat over low heat, adding the heavy cream or half-and-half if using.
**One Pot Black Pepper Chicken Variations:**
* **Indian-Style:** Add some curry powder, garam masala, and cumin to the spice mixture. Substitute coconut milk for heavy cream or half-and-half.
* **Mexican-Style:** Add some cumin, chili powder, and diced jalapeños to the spice mixture. Substitute chicken broth with chicken stock and add some diced tomatoes.
* **Asian-Style:** Add some soy sauce, sesame oil, and grated ginger to the spice mixture. Substitute chicken broth with chicken or pork stock.
* **Mediterranean-Style:** Add some oregano, thyme, and lemon juice to the spice mixture. Substitute chicken broth with chicken or lamb stock.
I hope you enjoy this One Pot Black Pepper Chicken Recipe! Let me know if you have any questions or need further modifications.
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