This is a new recipe for us and we really enjoyed it. I found it to be
very versatile, since it can be eaten as is
or over salad greens.
Spanish Chicken
- 1 1/2 to 2 lb. boneless skinless chicken breasts
- 2 tsp. paprika
- 1 tsp. dry minced garlic
- 1 tsp. thyme
- 1/4 tsp. ground black pepper
- 2 Tbsp. olive oil
- 1 large green or red bell pepper, cut into strips
- 1 large onion, cut into 1/2 inch thick wedges
- 15 oz. can diced tomatoes, undrained
- 1/4 to 1/2 tsp. crushed red pepper flakes
Cut chicken into 6 to 8 pieces or into 1/4 inch thick strips. Mix
paprika, dry minced garlic, thyme, and black pepper, and stir about 1/3
of the mixture into the chicken.
Heat olive oil in a skillet. Add seasoned chicken and brown. Add
pepper strips and onion wedges and cover; cook until vegetables are
tender, stirring occasionally. Add tomatoes and as much of the red
pepper flakes as desired. Stir until heated through and serve.
by
on Aug. 23, 2012 at 3:22 PM
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- michiganmom116
on Aug. 23, 2012 at 3:22 PM