Best 2 Mccormicks Spanish Chicken Skillet Recipes

Craving a flavorful and easy-to-make dish? Look no further than McCormick's Spanish Chicken Skillet! This tantalizing skillet meal combines succulent chicken, tender vegetables, and浓郁aromatic spices for an irresistible experience. With a variety of recipes included, you can customize your Spanish chicken skillet to suit your taste and dietary preferences. From the classic One-Pot Spanish Chicken and Rice to the zesty Spanish Chicken and Chorizo, each recipe offers a unique take on this delectable dish.

In the One-Pot Spanish Chicken and Rice recipe, chicken, rice, and vegetables are cooked together in a flavorful broth for a complete and satisfying meal. The Spanish Chicken and Chorizo recipe adds a smoky and spicy kick with the addition of chorizo sausage, while the Spanish Chicken with Sweet Potatoes and Black Beans offers a healthier twist with roasted sweet potatoes and black beans.

For those who prefer a vegetarian option, the Spanish Vegetable Skillet is packed with colorful vegetables and seasoned with a blend of McCormick spices. And if you're looking for a quick and easy weeknight meal, the Spanish Chicken and Quinoa Skillet can be ready in just 30 minutes.

No matter which recipe you choose, McCormick's Spanish Chicken Skillet is sure to become a family favorite. So gather your ingredients, heat up your skillet, and let the irresistible flavors of Spain come alive in your kitchen!

Let's cook with our recipes!

MCCORMICK'S SPANISH CHICKEN SKILLET

Mccormick's Spanish Chicken Skillet image

I got this from one of the spice packs in the grocery store - so yummy. Putting it online so I don't lose the little card.

Provided by HSingARMYmom

Categories One Dish Meal

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup flour
1 teaspoon salt (I used 1 tbsp. by accident, but I think the 1 tsp wouldn't be enough and would use 1 tbsp again)
1 1/2 lbs chicken, boneless, skinless (cut into 6 serving size pieces)
2 tablespoons olive oil
1 large bell pepper, cut into strips (green or red)
1 large onion (cut into strips, I used one bag of frozen pepper and onion stirfry mix in place of the fresh veggies)
1 teaspoon garlic, chopped (our own addition but we're garlic lovers!)
1 (14 ounce) can diced tomatoes, undrained (I used the fire roasted, yum!)
1/2 cup chicken broth
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon thyme, dried (use to taste, I used the whole amount but it was very thyme-y)
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Steps:

Mix all the spices and then combine them with the 1/4 cup of flour. Put 2 tablespoons of the spiced flour into a large ziptop bag along with the chicken and shake to coat.
Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side). Remove to a plate when cooked.
In same pan, sautee the peppers, onion and garlic and cook slightly. Add the tomatoes and heat through.
In a bowl with a lid (I used my blender), combine the cold chicken broth with the leftover flour mixture and then add to the veggies. Stir well. Add cooked chicken back in and let simmer for 10-15 minutes. Sauce should thicken as the liquid comes to a gentle boil.
We served it over yellow rice.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Mexican-Inspired Chicken Thigh and Rice Skillet image

A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!

Provided by Bibi

Categories Chicken Thighs

Time 1h10m

Yield 6

Number Of Ingredients 19

Ingredients

1 teaspoon salt, or to taste
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground black pepper, or to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
1 ½ cups long grain white rice, uncooked
½ teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
2 cloves garlic, minced
1 (14.5 ounce) can low-sodium chicken broth
½ cup water
1 ½ cups frozen green peas, thawed

Steps:

Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g

Tips:

Use a large skillet: This will help to prevent the chicken from overcrowding and ensure that it cooks evenly.
Brown the chicken before adding the sauce: This will help to develop flavor and prevent the chicken from becoming dry.
Use a flavorful salsa: The salsa is the key to the flavor of this dish, so be sure to choose one that you enjoy. A medium or hot salsa will give the dish a nice kick, while a mild salsa will be more family-friendly.
Add some vegetables: Chopped onion, bell pepper, and corn are all good additions to this dish. They will add flavor, color, and nutrients.
Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, beans, or tortillas. It is also great for topping salads or tacos.

Conclusion:

McCormick's Spanish Chicken Skillet is a quick and easy weeknight meal that is sure to please the whole family. The chicken is juicy and flavorful, the sauce is rich and tangy, and the vegetables add a nice crunch. This dish is also very versatile, so you can easily customize it to your own taste. Whether you like it mild or spicy, with or without vegetables, McCormick's Spanish Chicken Skillet is sure to become a new favorite.