In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add your seasoned chicken or beef and sear for 4–5 minutes on each side until golden brown. Remove from pot and set aside.

Reduce the heat to medium and add 1 chopped onion and 3 minced garlic cloves into the pot, sautéing for 5–7 minutes until softened.

Stir in 2 diced bell peppers, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Sauté for 3–4 minutes until the peppers soften.

Return the browned meat to the pot and pour in 1 can of coconut milk. Stir gently and bring to a gentle simmer, allowing it to bubble lightly for about 5 minutes.

Reduce the heat to low and let it simmer uncovered for 30–35 minutes. Prepare rice or quinoa for serving and serve over it with freshly squeezed lime juice.