Smoky Chicken Paprikash

Smoky Chicken Paprikash
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  1. Serves: 4
  2. 1 1/2 pounds small chicken thighs and drumsticks
  3. 2 1/2 teaspoons McCormick Gourmet™ Paprika, Smoked, divided
  4. 1/2 teaspoon salt
  5. 1/8 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
  6. 1 tablespoon olive oil
  7. 1 medium onion, chopped (about 1 cup)
  8. 1 can (14 1/2 ounces) diced tomatoes, undrained
  9. 1/3 cup light cream
  1. Season chicken with 1/2 teaspoon of the smoked paprika, salt and pepper
  2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes
  3. Stir in tomatoes and remaining 2 teaspoons smoked paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 15 minutes or until chicken is cooked through. Stir in cream. Serve chicken over noodles. Sprinkle with chopped parsley, if desired