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Smoky Paprikash Chicken

Smoky Paprikash Chicken

Classic chicken paprikash gets a flavor twist when smoked paprika is used in place of paprika.


  • 1 pound boneless chicken thighs
  • 2 1/2 teaspoons McCormick® Gourmet Collection® Paprika, Smoked, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon McCormick® Gourmet Collection® Black Pepper, Coarse Grind
  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1/3 cup light cream
  • Hot cooked noodles, optional
  • Chopped parsley (optional)


  1. Season chicken with 1/2 teaspoon of the smoked paprika, salt and pepper.
  2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until browned, turning once.
  3. Remove chicken from skillet; set aside. Add onion to skillet; cook and stir 3 minutes.
  4. Stir in tomatoes and remaining 2 teaspoons smoked paprika. Bring to boil.
  5. Return chicken to skillet. Reduce heat to low; cover and simmer 15 minutes or until chicken is cooked through.
  6. Stir in cream.
  7. Serve chicken over hot noodles. Sprinkle with chopped parsley, if desired.

Prep Time: 10 min | Cook Time: 25 min | Makes 4 servings

Recipe and photo credit (used with permission): McCormick

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