Home



Spanish Chicken Skillet

This one-skillet dish of chicken, bell pepper, onions and tomatoes is vibrantly seasoned with paprika, garlic and thyme.


Spanish Chicken Skillet
source McCormick.com
categories main dish, poultry
yield Serves 6
prep time 10 min
total time 35 min

INGREDIENTS
  • ¼ cup flour
  • 2 tsp McCormick® Paprika
  • 1 tsp McCormick® Garlic, Minced
  • 1 tsp salt
  • 1 tsp McCormick® Thyme Leaves
  • ¼ tsp McCormick® Black Pepper, Coarse Ground
  • 1 ½ lbs boneless skinless chicken breasts (or thighs), cut into 6 serving-size pieces
  • 2 Tbsp olive oil
  • 1 Lrg green bell pepper, cut into thin strips
  • 1 Lrg onion, cut into 1/2-inch thick wedges
  • 1 can (14 ½ oz) diced tomatoes, undrained
  • ½ cup chicken broth
  • ½ tsp McCormick® Red Pepper, Crushed, optional

    • INSTRUCTIONS
  • 1. Mix flour, paprika, minced garlic, salt, thyme and black pepper in small bowl.
  • 2. Coat chicken with 2 tablespoons of the seasoned flour.
  • 3. Heat oil in large skillet on medium-high heat.
  • 4. Add chicken; cook 3 minutes per side or until browned.
  • 5. Remove from skillet.
  • 6. Add bell pepper and onion; cook and stir 5 minutes or until tender.
  • 7. Stir in tomatoes, broth and remaining seasoned flour.
  • 8. Bring to boil, stirring frequently.
  • 9. Stir in red pepper, if desired.
  • 10. Return chicken to skillet.
  • 11. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

    • NOTES

    NUTRITION