Chicken Maryland

A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 3⁄4 cup all-purpose flour
•  fresh ground pepper, to taste
•  salt, to taste
• 1  teaspoon paprika
• 6  lbs skinless chicken thighs (may be boneless)
• 1  tablespoon olive oil
• 2  cups low sodium chicken broth
• 1  cup carrot, peeled and diced
• 1  cup cauliflower floret
• 1  cup onion, diced
• 1  cup green beans, diced

Directions

1. Place flour, salt, pepper and paprika in a zippered plastic bag.
2. Add chicken thighs and shake to coat.
3. Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
4. Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
5. Add vegetables, cover and cook until vegetables are tender, about 10 minutes.