Recipe – Spanish Chicken with Beans and Rice

If you are a couponer you probably have a bunch of those McCormick Recipe Inspiration packets in your pantry.  Well, after a long hard day of bartering last week, I decided to give one a try.

Oh my!

I think I may have found my new favorite chicken recipe.  And although I didn’t have all the ingredients on hand that the recipe called for, it still turned out delicious.  The chicken was super tender and had a bit of a kick to it.  My family gave it 4 thumbs up.

Try it.  I bet yours will too.

Ingredients

1/4 cup flour
1 teaspoon salt
2 large chicken, boneless, skinless
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons garlic, chopped
1 (14 ounce) can diced tomatoes, undrained
1/2 cup chicken broth
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon thyme, dried
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes

3 cups cooked rice
1 can S&W Jalapeno seasoned black beans, drained

Directions

In a large bowl, mix together the flour and spices.

Dredge the chicken in flour mixture and cook the chicken in a large pan in hot olive oil over medium heat.  Cook about 4 minutes on each side or until browned.  Once cooked, remove the chicken from the skillet.

Next, add the chopped onion to the pan and cook until tender {about 5 minutes}.

Stir in canned tomatoes and chicken broth.  Add chicken and bring to a boil.  Reduce heat to a simmer and cook for another 10 -12 minutes or until the chicken is thoroughly cooked.

Serve over beans and rice.