Spanish Chicken Skillet 25 Minutes for $3 per Serving
I came home one night and opened the cupboard and found a can of crushed tomatoes. Opened the fridge fridge, and I found some boneless skinless chicken breasts. My mind went to work. I thought with some spices, I could whip us a Spanish chicken skillet in minutes. Against all odds, it worked.
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- 1 pound 1/2 kilo of boneless skinless chicken breasts, cubed
- 1 - 2 tablespoon oil for frying
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1/4 teaspoon hot pepper flakes
- 3 cloves chopped garlic
- 1 can 350 ml or 12 oz crushed tomatoes
- 1/2 cup frozen or fresh peas
Add some oil to a pan over medium hight heat. Put the chicken in followed by the seasonings. Stir and fry until the chicken is browned and cooked though. This will take just a few minutes.
Add in the garlic. Stir and saute until frangrant. About 2 minutes.
Pour the crushed tomatoes in followed by the peas. Lower the heat to medium and allow it to simmer for about 5 minutes.
Plate, garnish with parsley, and enjoy your Spanish chicken skillet.
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 1.4g7%
- Cholesterol 74mg25%
- Sodium 928mg39%
- Potassium 642mg19%
- Total Carbohydrate 42.1g15%
- Dietary Fiber 4.1g17%
- Sugars 3.2g
- Vitamin A 33.7 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As always, the seasoning and amounts can be adjusted to suit your taste.
I use boneless, skinless chicken breasts, but you can use the cut of your choice. Just adjust the cooking time accordingly.
You can use diced instead of crushed if you want the dish chunkier.
Some grated cheese or green onions over the top would certainly not go amiss.
