Total Time
Prep/Total Time: 30 min.
Makes
4 servings
Ingredients3 teaspoons smoked paprika1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon water4 bone-in chicken thighs1-1/2 cups baby portobello mushrooms, quartered1 cup chopped green onions, divided1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained DirectionsMix first 4 ingredients; rub over chicken. Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan. In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.
Test Kitchen tipsBaby portobello mushrooms, also known as cremini mushrooms, have a firmer texture and deeper, earthier flavor than white mushrooms.Smoked paprika is made from peppers that are dried over wood fires, giving it a rich, smoky flavor.Take advantage of the flavorful sauce and serve this with a starchy side like couscous or rice.Nutrition Facts
1 serving: 272 calories, 15g fat (4g saturated fat), 81mg cholesterol, 646mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
