Smoky Spanish Chicken Recipe

Smoky Spanish Chicken Recipe
Smoky Spanish Chicken Recipe photo by Taste of Home
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Smoky Spanish Chicken Recipe

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After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I'll remove the skin from the chicken after browning. —Ryan Haley, San Diego, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

Mix first four 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. Yield: 4 servings.

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.
  • Originally published as Smoky Spanish Chicken in Simple & Delicious December/January 2018

    Nutritional Facts

    1 serving: 272 calories, 15g fat (4g saturated fat), 81mg cholesterol, 646mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.

    • 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
    1. Mix first four ingredients; rub over chicken.
    2. 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.
    3. 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. Yield: 4 servings.

    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.
  • Originally published as Smoky Spanish Chicken in Simple & Delicious December/January 2018

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