It's been really cold here in South TX for the last week or so, and as a result I've found myself craving spicy food like crazy! For some reason, whenever the weather turns cold, I start craving dishes w/ HEAT!
I made this one last night, and was pretty impressed w/ the way it turned out, so I thought I'd share:
Spanish Chicken Skillet
2 tsp Smoked Paprika
1 tsp dried Thyme
1/4 tsp Black Pepper
1/4 tsp Cayenne Pepper (or to taste)
1/2 tsp Crushed Red Pepper
2 Cloves Garlic, Minced
Sea Salt to taste
1/8 Cup Coconut Flour
4 Medium Size Chicken Breast, tenderized
2 Tb Olive Oil
1 Green Pepper, sliced into thin strips
1 Red Pepper, sliced into thin strips
1 Sweet Onion, cut into wedges
1 (14.5 oz) Can Diced Tomatoes - Undrained (I like the Organic Fire Roasted kind)
1/2 cup Organic Free Range Chicken Broth
- Combine Coconut Flour, Sea Salt, and all of the Spices except Red Pepper.
- Use 2-3 Tb of this seasoned flour to coat both sides of chicken (I sprinkled it on, patted it a little, and rubbed it in).
- Heat 1 Tb Olive Oil in a large skillet. Brown both sides of chicken (about 2 min per side).
- Remove Chicken from Pan.
- Add remaining oil, onions, and peppers to the skillet and cook until tender (about 5 minutes).
- Stir in tomatoes, broth, remaining seasoned flour, and red pepper flakes
- Return chicken to skillet, reduce heat to low, cover, and simmer 10 minutes.
I served mine over a bed of fresh spinach. The warm chicken and peppers wilted the spinach just enough, and it was really good! This would also be good over some Spanish "Cauli-Rice". . . . hmmmm . . I think I have inspiration for another recipe. . . to be continued :)