Wednesday, July 14, 2010

Day 169, Spanish Chicken Skillet

McCormick has come out with a new line of spice blends that have all the spices premeasured for you. I decided to pick up a few of these because they helped make my decisions about dinner easier.

2 tsp paprika
1 tsp minced garlic
1 tsp thyme leaves
1/4 tsp coarse ground pepper
1/2 tsp crushed red pepper (optional)
1/4 cup flour
1 tsp salt
1 1/2 lbs boneless skinless chicken breasts, cut into 6 serving-size pieces
2 tbsp olive oil
1 large green or red bell pepper, cut into thin strips
1 large onion, cut into 1/2 inch thick wedges
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 cup chicken broth or dry sherry

Mix flour, salt and first 4 spices in a small bowl. Sprinkle chicken with 2 tbsp of the seasoned flour. Cook chicken in hot oil in a large skillet on medium-high heat 3 minutes per side, until browned. Remove from skillet, placing in a tin foil tent to keep warm. Add bell pepper and onion; cook and stir 5 minutes, until tender. Stir in tomatoes, broth and remaining seasoned flour. Bring to a boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

Serves 6

I like having all my spices premeasured and being able to keep the recipe card for future use is helpful so I can make it again if I wanted. Since it is a new product, I just had to try it. This is a good way to make something you may not have all the spices to and don't want to purchase a large amount of certain spices just for one recipe. There are several different recipe inspired spice packets to choose from and I picked up a few of them to try. We'll have to see how the family likes the rest.

Flavor Rating: Great, a nice blend of spices.

Ease of Preparation: Easy, only one large frying pan required.

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