Chicken with Paprika and Potatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
We've seasoned the chicken by rubbing it with a spice paste.

Yield:

2 servings (serving size: 2 thighs and 1 cup vegetables)

Recipe from

Nutritional Information

Calories 525
Caloriesfromfat 24 %
Fat 14.3 g
Satfat 3.1 g
Monofat 6.1 g
Polyfat 3 g
Protein 51.2 g
Carbohydrate 47.4 g
Fiber 6.5 g
Cholesterol 188 mg
Iron 8.3 mg
Sodium 906 mg
Calcium 100 mg

Ingredients

1/2 teaspoon salt, divided
1 1/2 teaspoons paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 (4-ounce) skinless, boneless chicken thighs
3 cups thinly sliced red potatoes (about 1 pound)
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 teaspoons olive oil
1 garlic clove, finely chopped
1/3 cup fat-free, less-sodium chicken broth
Thyme sprigs (optional)

Preparation

Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.

Combine 1/4 teaspoon salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done. Garnish with thyme sprigs, if desired.

Note:

May 2001