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
Instructions
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.