Chicken Calcutta

Season the cut chicken pieces evenly with salt, ground black pepper, and garlic powder.

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, brown the chicken pieces on both sides until golden, approximately 4–5 minutes per side, then transfer to a plate.

Reduce heat to medium and add chopped onion to the same skillet, stirring until softened and lightly golden, about 3–4 minutes.

Return the browned chicken pieces to the skillet and bring the mixture to a gentle simmer.

Cover and simmer gently for 20 minutes, stirring occasionally to ensure even cooking.

Add the green pepper strips and soy sauce, stirring to distribute evenly throughout the sauce.

Continue simmering uncovered for an additional 8–10 minutes until the chicken is tender and cooked through (internal temperature 165°F) and the green pepper is tender-crisp.

Taste the sauce and adjust seasoning if needed with additional salt, pepper, or soy sauce.

Serve the chicken and sauce over the hot cooked rice, spooning extra sauce over each portion.