Chicken and Potato Skillet Roast

Cut the chicken meat into bite-sized pieces.

Transfer the chicken to a bowl, add 0.5 tsp of salt, 0.5 tsp of paprika, 2 pinches of black pepper, and 1 tbsp of vegetable oil. Toss to combine.

Pour the remaining oil into a large, deep skillet and heat it up, then add the chicken.

Sear the chicken on all sides over medium heat for 10–12 minutes, stirring occasionally. Then transfer to a plate.

While the chicken is cooking, slice the onion into thin half-rounds and cut the potatoes into quarters.

Add the potatoes to the oil remaining in the skillet and pan-fry over medium heat for 12–14 minutes.

Core the bell pepper and slice it thinly; cut the tomato into medium chunks. Finely chop the peeled garlic, parsley, and dill.

As soon as the potatoes turn golden, transfer them to a plate.

Add the onion to the skillet and sauté for 5 minutes, stirring.

Add the bell pepper and stir. Cook for another 5 minutes, stirring occasionally.

Return the potatoes and chicken to the skillet with the sautéed onions and peppers. Add the tomatoes, garlic, and herbs. Stir well.

Season with salt (1 tsp), ground black pepper (0.25 tsp), and ground paprika (0.5 tsp), and mix everything together. Cover the skillet with a lid.