Start by placing a large cast iron skillet over medium-high heat. Allow it to get hot, which is ideal for charring the vegetables. Once hot, char the bell peppers in the dry skillet until they are lightly blistered. This should take about 3 to 5 minutes. Remove the peppers and set them aside, letting their smoky flavor develop.
Add the butter to the skillet, followed by the finely chopped onion and minced garlic. Sauté for about 2 to 3 minutes until the onion turns translucent. The garlic should become fragrant, filling your kitchen with a lovely aroma.
Now, push the onions and garlic to one side of the pan. Add the pieces of chicken along with the quartered mushrooms, fresh thyme, smoked paprika, salt, and pepper. Stir everything together, making sure the chicken is well coated with all the spices. Sauté for about 6 to 8 minutes, occasionally stirring. You want the chicken to be cooked through and golden brown.
After the chicken has cooked, toss the blistered bell peppers back into the skillet. Stir everything together and let it cook for another 2 minutes. This allows all the flavors to meld beautifully.
Take a moment to taste your creation, adding more salt and pepper if needed. This is the secret to making it just right!
Once everything is perfectly seasoned, you can serve the dish as-is or on soft, bubbly bread rolls, just like they do in Croatia. I particularly love using soft ciabatta buns, which closely resemble Croatian sandwich bread.
