Smoky Spanish Chicken

Ingredients

• 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

Directions

• 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.