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This one-skillet dish of chicken, bell pepper, onions and tomatoes is vibrantly seasoned with paprika, garlic and thyme.
1/4 cup flour
2 teaspoons McCormick® Paprika
1 teaspoon McCormick® Garlic, Minced
1 teaspoon salt
1 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/2 pounds boneless skinless chicken breasts, cut into 6 serving-size pieces
2 tablespoons olive oil
1 large green bell pepper, cut into thin strips
1 large onion, cut into 1/2-inch thick wedges
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon McCormick® Red Pepper, Crushed , optional
Mix flour, paprika, minced garlic, salt, thyme and black pepper in small bowl. Coat chicken with 2 tablespoons of the seasoned flour.
Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.
Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.
(Amount per serving)
I made this recipe on a whim, and to do something different with chicken. I had all of the ingredients with the exception of olive oil. I used vegetable oil in it's place. This recipe was outstanding. There was more flavor that I thought and the chicken was very tender. My family loved it and they hate tomatoes. I have saved this to my recipe box and I will be making this again.
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So good & so easy. I served this with rice& beans for friends & it was a hit! I used Hunts diced tomatoes with garlic & added 2-3tbs of Sofrito & it had just the right amount of heat. I also had salted tostones with honey as an app. Def making this again...next time I'm not sharing!
This sounds delicious . I will be making it very soon .