• Cooking Time: 30
• 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

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; set aside. 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 hot noodles. Sprinkle with chopped parsley, if desired.

from McCormick....Classic chicken paprikash gets a flavor twist when smoked paprika is used in place of paprika.