Spanish-Style Chicken Skillet

Flour-dusted chicken browned in olive oil, then simmered with peppers, onion, tomatoes, garlic and paprika in chicken broth or dry sherry. The tomatoes and sherry give the sauce a gentle, tangy depth.

Total time: 35 min
Servings: 4
Calories per serving: ≈ 370

Real ingredients
Sour turns sweet
Made to share

Cast-iron skillet of sliced grilled chicken breast with bell peppers, red onion and lime wedges — Smoky. Saucy. Full of paprika.

Ingredients

1 ½ lb boneless chicken, cut into pieces
¼ cup flour
1 ¼ teaspoons salt
2 tablespoons olive oil
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
1 large onion cut into ¼-inch wedges
1 can (14.5 oz) diced tomatoes (or 2 medium tomatoes, diced)
2 cloves garlic, minced
2 teaspoons paprika
¼ cup chicken broth (or dry sherry)

How to make it

Coat the chicken
Toss the chicken with the flour and salt until evenly coated.
Brown in olive oil
Heat the olive oil in a skillet over medium heat and cook the chicken until browned all over.
Add the vegetables
Stir in the peppers, onion, tomatoes, paprika and garlic, then pour in the chicken broth or sherry.
Simmer and serve
Let it bubble gently for a few minutes, until the peppers soften and the chicken is cooked through, then serve.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry