Smoky Chicken Paprikash
1 pound boneless chicken thighs
2 1/2 teaspoons McCormick® Gourmet Collection™ Paprika, Smoked , divided
1/2 teaspoon salt
1/8 teaspoon McCormick® Gourmet Collection™ Black Pepper, Coarse Grind
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 can (14 1/2 ounces) diced tomatoes, undrained
1/3 cup light cream
Hot cooked noodles
Chopped fresh parsley
Season chicken with 1/2 teaspoon of the smoked paprika, salt and pepper.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken from skillet; set aside. Add onion to skillet; cook and stir 3 minutes.
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 hot noodles. Sprinkle with chopped parsley, if desired.
Pairs Well With
from McCormick....Classic chicken paprikash gets a flavor twist when smoked paprika is used in place of paprika.