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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 525
  • Calories from fat: 24%
  • Fat: 14.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3g
  • Protein: 51.2g
  • Carbohydrate: 47.4g
  • Fiber: 6.5g
  • Cholesterol: 188mg
  • Iron: 8.3mg
  • Sodium: 906mg
  • Calcium: 100mg

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

  1. Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.
  2. 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.
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