
Spanish Chicken Recipe

By: McCormick Kitchens
Made With:

This one-skillet dish of chicken, bell pepper, onions and tomatoes is vibrantly seasoned with paprika, garlic and thyme.
Recipe Info
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Prep Time:
10m
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Cook Time:
25m
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Servings:
6
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User Rating:
Ingredients
- 1/4 cup flour
- 2 teaspoons McCormick® Paprika
- 1 teaspoon McCormick® Minced Garlic
- 1 teaspoon salt
- 1 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 1/2 pounds boneless skinless chicken breasts, cut into 6 serving-size pieces
- 2 tablespoons olive oil
- 1 large 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 dry sherry
- 1/2 teaspoon McCormick® Crushed Red Pepper, optional
Nutrition Information
(per serving)
- Calories 236
- Carbohydrates 12 g
- Cholesterol 74 mg
- Fiber 3 g
- Protein 29 g
- Sodium 676 mg
- Total Fat 8 g
This one-skillet dish of chicken, bell pepper, onions and tomatoes is vibrantly seasoned with paprika, garlic and thyme.
Key products
Instructions
- 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.