Smoky Spanish Chicken


  • 3 teaspoons The Bean & The Leaf 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


  • Mix first 4 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.

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