Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the chicken into pieces about 3 cm across and toss with the smoked paprika, oregano, pepper and about half the salt. Cut the potatoes into slices about 5 mm thick. Trim and halve the green beans, cut the bell pepper into strips and mince the garlic.
Brown the chicken
Heat 5 ml of oil in a large skillet with a lid over medium-high heat. Arrange the chicken in a single layer and cook for about 2 minutes per side, until seared and browned in places. Transfer it to a plate; it does not need to be fully cooked yet.
Braise the potatoes
Add the potatoes and garlic to the same skillet. Toss briefly, pour in the chicken broth and add the remaining salt. Bring to a gentle simmer, cover and cook for 12–14 minutes over medium-low heat. Stir once; the potatoes should be almost tender.
Finish cooking the chicken and vegetables
Add the chicken and any juices from the plate, along with the green beans and red bell pepper. Stir, cover and cook for another 6–8 minutes, until the potatoes are tender and the thickest piece of chicken reaches an internal temperature of at least 74 °C. If the liquid evaporates too soon, add a little water.
Finish with lemon and capers
Remove the skillet from the heat and stir in the drained capers and lemon juice. Taste and season with more pepper if needed. Serve right away, while the potatoes are tender, the green beans still have a little bite and the sauce tastes bright and tangy.