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Classic chicken paprikash gets a flavor twist when smoked paprika is used in place of paprika.
1 1/2 pounds small chicken thighs and drumsticks
2 1/2 teaspoons McCormick Gourmet™ Paprika, Smoked , divided
1/2 teaspoon salt
1/8 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 can (14 1/2 ounces) diced tomatoes, undrained
1/3 cup light cream
Season chicken with 1/2 teaspoon of the smoked paprika, salt and pepper.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes.
Stir in tomatoes and remaining 2 teaspoons smoked paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 15 minutes or until chicken is cooked through. Stir in cream. Serve chicken over noodles. Sprinkle with chopped parsley, if desired.
Test Kitchen Tip: Serve chicken over hot cooked noodles. Sprinkle with chopped fresh parsley, if desired.
(Amount per serving)