Smoky Spanish Chicken

Name: Smoky Spanish Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
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

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 remove the skin from the chicken after browning. —Ryan Haley, San Diego, California

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.

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.