Paprika Chicken with Smashed Black-Eyed Peas

Paprika Chicken with Smashed Black-Eyed Peas

Serves 4

This rich chicken dish, flavored with sweet paprika and tart Greek yogurt, is an elegant use for chicken thighs. If you like spicy, substitute hot paprika for some of the sweet.

Ingredients: 
  • 8 skinless, bone-in chicken thighs
  • 1 1/2 tablespoon paprika, divided
  • 2 teaspoons fine sea salt, divided
  • 1 1/2 tablespoon unsalted butter, divided
  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 3/4 cup low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (16-ounce) package frozen black-eyed peas, prepared according to package instructions
  • 1/3 cup lowfat (2%) plain Greek yogurt
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Method: 

Season chicken all over with 1 tablespoon paprika and 1 teaspoon salt. Melt 1/2 tablespoon butter with the oil in a large skillet over medium-high heat, add chicken and cook, flipping once, until golden brown, 10 to 12 minutes; transfer to a plate. Add onion and remaining 1/2 tablespoon paprika, reduce heat to medium and cook until just tender, about 5 minutes. Whisk in broth, scraping up any browned bits, increase heat to medium-high and boil until reduced by half, 3 to 4 minutes. Whisk in tomatoes and 1/2 teaspoon salt.

Return chicken and its juices to skillet. Bring to a boil, cover, reduce heat to medium-low and simmer until cooked through, about 15 minutes. Meanwhile, smash peas with remaining 1 tablespoon butter and 1/2 teaspoon salt in a medium pot and heat over medium heat until hot throughout. Transfer peas to serving plate(s); remove chicken from sauce and arrange over peas. Whisk yogurt into sauce and simmer gently, uncovered, 5 minutes more. Spoon sauce over chicken and serve.

Nutritional Info: 
Per Serving:540 calories (150 from fat), 17g total fat, 6g saturated fat, 205mg cholesterol, 1440mg sodium, 39g carbohydrate (8g dietary fiber, 5g sugar), 58g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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