Spanish Chicken

This is a new recipe for us and we really enjoyed it.  I found it to be very versatile, since it can be eaten as is, with rice, on a tortilla, or over salad greens.

Spanish Chicken

• 1 1/2 to 2 lb. boneless skinless chicken breasts
• 2 tsp. paprika
• 1 tsp. dry minced garlic
• 1 tsp. thyme
• 1/4 tsp. ground black pepper
• 2 Tbsp. olive oil
• 1 large green or red bell pepper, cut into strips
• 1 large onion, cut into 1/2 inch thick wedges
• 15 oz. can diced tomatoes, undrained
• 1/4 to 1/2 tsp. crushed red pepper flakes

Cut chicken into 6 to 8 pieces or into 1/4 inch thick strips.  Mix paprika, dry minced garlic, thyme, and black pepper, and stir about 1/3 of the mixture into the chicken.
Heat olive oil in a skillet.  Add seasoned chicken and brown.  Add pepper strips and onion wedges and cover; cook until vegetables are tender, stirring occasionally.   Add tomatoes and as much of the red pepper flakes as desired.  Stir until heated through and serve.