Thursday, October 14, 2010

Spanish Chicken Skillet

Spanish Chicken Skillet
¼ C flour
2 tsp paprika
1 tsp thyme
Salt and pepper, to taste
6 boneless skinless chicken pieces
Oil as needed
1 green bell pepper, cut into thin strips
1 onion, cut into wedges
1 (15 oz) can diced tomatoes
½ C chicken broth
½ tsp crushed red pepper flakes

Mix flour with paprika, thyme, salt and pepper. Rub chicken with a small amount of the flour and set the remaining flour mixture aside. Cook chicken in a large skillet in oil until browned on both sides. Remove chicken and set aside. Add bell pepper and onion to skillet and cook until tender. Stir in tomatoes, broth and remaining flour mixture. Bring to a boil, stirring often. Stir in red pepper. Return chicken to the skillet. Reduce heat to low, cover and simmer 10 minutes or until chicken is cooked through.

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