Main dishes

Smoky Spanish Chicken

(4)

rate it now!

photo by:kraft

i change somethin on the recipe. instead of tomatoes red peppers and my family loved it

posted by

tompis

on 12/14/2010

time

prep:

10 min

total:

40 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

Tbsp. oil

small boneless skinless chicken breast halves (1 lb.)

large onion, slivered

cloves garlic, minced

Tbsp. flour

tsp. smoked paprika

cup chicken broth

1/2

cup canned crushed tomatoes

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

Tbsp. chopped fresh chives

Make It

HEAT half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.

HEAT remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).

ADD cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.

Kraft Kitchens Tips

Serving Suggestion

Serve with a side of roasted vegetables.

Serving Suggestion

Serve over hot cooked brown rice or whole wheat pasta.

Rate recipes, or edit your previous ratings and more. Sign In

candisann71

posted:1/22/2012

This was so good. I tweaked mine just a little, I put yellow and green bell pepper in it and also since I didn't have diced tomatoes, I used rotel, and since I didn't have smoked paprika i used regular paprika and a dash of liquid smoke. I also didn't have cream cheese so I used sour cream and a little bit of MJ cheese. It came out yummy.

cbcl1212

posted:9/6/2011

I would definitely make it again. Creamy sauce with a new flavor. I would serve with rice for a texture contrast and to soak up the sauce.

liviler

posted:1/4/2011

Very good! I used 1 ½ pounds of chicken and added italian seasoning while browning it. There was a lot of sauce in the end, so I will use 2 pounds next time. I didn’t have smoked paprika so I just used regular paprika (guess that would make a difference in the flavor it’s supposed to have, oh well). I also used reduced fat cream cheese and low sodium chicken broth. I served it with whole grain extra wide noodles and broccoli.

tompis