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1
Cut chicken into pieces.
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2
Mix flour, 1 tsp salt, paprika, and pepper; coat chicken.
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3
Heat oil in 12-inch skillet.
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4
Fry chicken over medium heat until light brown, 10-15 minutes.
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5
Add 1/4 cup water and thyme.
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6
Heat to boiling; reduce heat.
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7
Cover and simmer 20 minutes.
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8
Add frozen cauliflower, frozen peas, celery, onion, 1/4 c water and red pepper.
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9
Heat to boiling; reduce heat.
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10
Cover and simmer until chicken is done and vegetables are crisp-tender; sprinkle with 1 tsp salt.
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11
Chicken Green Bean Skillet: Substitute 1 10 oz package frozen green beans and 2 medium carrots, sliced, for the cauliflower and peas.
