Bursting with flavor, this easy to make Stove-Top Spanish Chicken Thighs is juicy, flavorful and comforting. It’s a one-pot dish that won’t let you down! Enjoy!
Stove-Top Spanish Chicken Thighs
Ingredients:
- 4 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbs. olive oil
- 6 boneless chicken thighs
- 2 celery stalks, diced
- 1 cup chopped green onions, divided
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- Brown rice for serving
Directions:
- Mix first four ingredients; rub over chicken.
- Place a large skillet over medium heat and warm oil.
- 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 celery 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. Serve over rice.