Spicy Chicken and Mushroom Skillet with Tangerine Roux Sauce

1Heat 1 tablespoon of olive oil (2 tablespoons) in a large skillet over medium-high heat.

2Add the chicken pieces to the skillet, season with salt, black pepper, paprika (1 teaspoon), cinnamon (1 teaspoon), and cayenne pepper (½ teaspoon). Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3In the same skillet, add the remaining tablespoon of olive oil (2 tablespoons).

4Add the sweet potato (1), carrots (2), and red onion (1) to the skillet. Cook for about 5 minutes, stirring occasionally, until they start to soften.

5Add the yellow, green, and red bell peppers, along with the green chili peppers (2). Cook for another 3-4 minutes until the peppers are tender.

6Stir in the drained mushrooms (1 can) and cook for an additional 2 minutes. Remove the vegetables from the skillet and set aside with the chicken.

7In the same skillet, melt the butter (2 tablespoons) over medium heat. Add the flour and whisk continuously for about 2 minutes until the mixture is golden brown and smooth.

8Gradually whisk in the tangerine juice, continuing to whisk until the sauce is smooth and thickened, about 3-4 minutes.

9Return the chicken and vegetables to the skillet, stirring to coat them evenly with the tangerine roux sauce. Let it simmer for 5 minutes, allowing the flavors to meld.

10Taste and adjust seasoning with more salt and black pepper if needed.

11Garnish with freshly chopped parsley before serving.