Smoky Spanish Chicken Recipe



Smoky Spanish Chicken Recipe

Ingredients :
3 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water
4 bone-in chicken thighs
1-1/2 cups baby portobello mushrooms, quartered
1 cup chopped green onions, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

How To Make Smoky Spanish Chicken :
Mix 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 tips :
Baby portobello mushrooms, also known as crimini 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.


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