Spanish Chicken Skillet

A new favorite recipe of ours: (Came from a McCormick spice recipe card)

Spanish Chicken Skillet

2 tsp. Paprika
1 tsp. minced dried garlic (I use one or two cloves of the fresh stuff)
1 tsp. dried thyme leaves
1/4 tsp. black pepper
1/2 tsp. crushed red pepper (optional)
1 tsp. salt
1/4 cup flour
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

1) Mix flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.

2) Cook chicken in hot oil in large skillet on medium-high heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.

3) Stir in tomatoes, broth and remaining seasoned flour. Bring to 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 in cooked through.

Notes: The recipe suggests serving it with rice. We usually have it with cornbread. (The cornmeal we have here is so delicious I am often looking for an excuse to make cornbread.) For those of you without canned goods, I take four medium tomatoes, throw them in a covered wok on medium heat for around 20 minutes, smashing them a bit once they are soft, and use them in place of the canned tomatoes.

Enjoy!!