Tuesday, May 29, 2012

Spanish Chicken Skillet...It's What's For Dinner

I usually don't like spicy meals.  But, this chicken recipe from McCormick provides enough taste without being overly spicy.  I served it up with some rice and was good to go!

  • 2 tsp. Paprika
  • 1 tsp. Minced Garlic
  • 1 tsp. Thyme Leaves
  • 1/4 tsp. Course Ground Black Pepper
  • 1/2 tsp. Crushed Red Pepper
  • 1 tsp. Salt
  • 1/4 cup Flour
  • 1 1/2 lbs. boneless chicken breasts, cut into 6 serving sized pieces
  • 1 large green or red bell pepper, cut into thin strips
  • 1 large onion, cut into 1/2 inch thick wedges
  • 2 tbsp. olive oil
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup chicken broth or dry cherry

  1. Mix flour, salt and all of the Spices except for the Red Pepper in a small bowl.  Sprinkle chicken with 2 tablespoons of the seasoned flour.
  2. Cook chicken in hot oil in large skillet on medium high heat 3 minutes per side or until browned.  Remove from skillet. 
  3. Add bell pepper and onion.  Cook and stir for 5 minutes or until tender.
  4. Stir in tomatoes, broth and remaining seasoned flour.  Bring to boil, stirring frequently.
  5. Stir in Red Pepper to taste, if desired.
  6. Return chicken to skillet.  Reduce heat to low, cover and simmer 10 minutes or until chicken is coked through.
  7. Enjoy!

Chasing Tiny Feet