Paprika Chicken with Smashed Black-Eyed Peas
- 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
- 1 medium yellow onion, roughly chopped
- 3/4 cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (16.0-ounce) package frozen black-eyed peas, prepared according to package instructions
- 1/3 cup lowfat (1%) plain Greek yogurt
- 2 teaspoons extra-virgin olive oil
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; 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.
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- 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
- 1 medium yellow onion, roughly chopped
- 3/4 cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (16.0-ounce) package frozen black-eyed peas, prepared according to package instructions
- 1/3 cup lowfat (1%) plain Greek yogurt
- 2 teaspoons extra-virgin olive oil