Chicken Skillet Supper

Here is a nice one-skillet recipe to try.

Ingredients:

• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground paprika
• 1 whole cut-up chicken (about 3 lbs)
• 1 Tablespoon canola oil
• 2 Tablespoons water
• 1 medium onion, chopped
• 1 medium potato, peeled and cut into small pieces
• 1 Tablespoon slivered almonds (optional)
• 1 can (8 oz) tomato sauce
• 1 cup chicken broth
• 1 teaspoon sugar
• 1 pkg (10 oz) frozen mixed vegetables or French-cut green beans or fresh vegetable equivalent.

Mix salt, pepper, paprika and garlic powder in a small bowl. Rub over chicken. Heat oil in a large skillet over medium heat. Add chicken, skin side down. Cover and cook ten minutes. Add water, cover and cook 30 minutes; turning chicken every 10 minutes. Remove chicken from skillet.

Add onions, potato and almonds to pan juices; cook until onion is tender (about 3 minutes), add tomato sauce, broth and sugar. Bring to a boil. Add vegetables and chicken. Cover and cook until the vegetables are tender and the chicken is cooked through (about 10 minutes or to an internal temperature of 165F)

Makes 4 to 6 servings.

Adapted from Cooking for Less $$ - Chicken