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MCCORMICK Spanish Chicken Skillet Spices & Recipe Card
MCCORMICK Spanish Chicken Skillet Spices & Recipe Card
0.37 oz
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About
Details
New. Recipe Inspirations. Spanish Chicken Skillet. Pre-measured Spices & Recipe Card.
Ingredients
Paprika, Garlic, Peppers Red, Thyme, Peppers Black
Directions
PREP TIME: 10 minutes COOK TIME: 25 minutes Makes 6 servings. PACKAGE INCLUDES: - 2 tsp. McCormick Paprika. - 1 tsp. McCormick Minced Garlic, - 1 tsp. McCormick Thyme Leaves. - 1/4 tsp. McCormick Coarse Ground Black Pepper. - 1/2 tsp. McCormick Crushed Red Pepper (optional) YOU WILL NEED: - 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. 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 is cooked through.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 5
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 1g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
New. Recipe Inspirations. Spanish Chicken Skillet. Pre-measured Spices & Recipe Card.
Ingredients
Paprika, Garlic, Peppers Red, Thyme, Peppers Black
Directions
PREP TIME: 10 minutes COOK TIME: 25 minutes Makes 6 servings. PACKAGE INCLUDES: - 2 tsp. McCormick Paprika. - 1 tsp. McCormick Minced Garlic, - 1 tsp. McCormick Thyme Leaves. - 1/4 tsp. McCormick Coarse Ground Black Pepper. - 1/2 tsp. McCormick Crushed Red Pepper (optional) YOU WILL NEED: - 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. 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 is cooked through.
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