Smoky Chicken Paprikash
  • 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.