Lemony Spanish Pepper Chicken

Ingredients

• 1.5 cups bell pepper strips green
• 1.5 cups bell pepper strips red
• 0.3 teaspoon pepper black
• 6 ounce chicken thighs 
• 0.5 cup less-sodium chicken broth fat-free
• 2 tablespoons catsup 
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind grated
• 1.5 teaspoons oregano dried
• 0.3 teaspoon paprika 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Sprinkle the chicken with oregano, salt, black pepper, and paprika.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done.
4. Remove chicken from pan.
5. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil.
6. Serve pepper mixture with chicken.