Easy Spanish Chicken Skillet
Are you looking for something new for your family dinner – something with a little pizazz and amazing flavor? This Easy Spanish Chicken Skillet is such a winner!
Through all of this stay at home business, I have really been trying to cook unique meals for my family and not repeat things too much – and I’ve actually had a lot of success doing it!
This is the first in what will be a series of posts about Weekly Recipe Wins – otherwise known as a few dinner ideas that our kids will eat!
We’ve had our fair share of leftover lunches, sandwiches, a few days of soup and the ever-reliable kid food of mac ‘n cheese here and there. But, we have also had a wide variety of amazing meals. And I have remembered that even though our kids can be picky about a few things (mine won’t eat mushrooms, at all), they actually eat a lot of different things.
So, I figured I’d start with a few basic things that I make on the regular around our house. These are staple meals that I circle back to at least once a month – although we really haven’t repeated much more than spaghetti around here in the last month of being home together (how is that possible?).
This dinner is one of my favorites! And…
#1 – it’s so easy (it takes less than 30 minutes to cook)
#2 – it is not boring or bland
#3 – all of my kids eat it!
First, start with boneless chicken thighs – they are the perfect serving size, and have so much flavor!
Mix together your dry ingredients – flour, paprika, minced garlic (or garlic powder), salt, thyme, and black pepper. Coat your chicken with the dry mix (dip each chicken breast in your dry mix bowl).
Heat olive oil in a large skillet on med-high.
Add chicken – cook about 3 minutes on each side or until browned, then remove the chicken and set aside.
Add bell pepper (I use orange or yellow) and onion – saute for about 5 minutes or until tender.
Stir in canned tomatoes, broth and remaining seasoned flour mixture. Bring to a boil, stirring frequently, and stir in red pepper flakes if you like.
Return chicken to skillet – make sure to get it pillowed into the juicy goodness of the sauce – and reduce heat to low, simmer for about 10 minutes or until the chicken is cooked through.
Serve with rice, and enjoy!
This meal is so easy, plus delicious, flavorful, and amazing! It’s a winner, every time!
Spanish Chicken Skillet
This meal is so delicious, flavorful, and amazing! It’s a winner,
every time!
Ingredients
- 1/4 cup flour
- 2 tsp paprika
- 1 tsp salt
- 1 tsp thyme leaves
- 1/4 tsp ground black pepper
- 1 1/2 lbs boneless chicken thighs
- 2 Tbs olive oil
- 1 large bell pepper, cut into strips
- 1 large onion, cut into 1/2 inch wedges
- 1 can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 tsp crushed red pepper flakes
Instructions
1. Mix together dry ingredients – flour, paprika, minced
garlic (or garlic powder), salt, thyme, and black pepper. Coat your chicken
with the dry mix (dip each chicken breast in your dry mix bowl).
2. Heat olive oil in a large skillet on med-high.
3. Add chicken – cook about 3 minutes on each side or until
browned, then remove the chicken and set aside.
4. Add bell pepper (I use orange or yellow) and onion – saute
for about 5 minutes or until tender.
5. Stir in canned tomatoes, broth and remaining seasoned flour
mixture. Bring to a boil, stirring frequently, and stir in red pepper flakes if
you like.
6. Return chicken to skillet and reduce heat to low, simmer for about
10 minutes or until the chicken is cooked through.
7. Serve with rice, and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 139mgSodium: 704mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 29g
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