I’ve picked this recipe to share today for two very good reasons. First, with the exception of some slices mushrooms and green onions, there isn’t much in the way of “dangerous” prep work involved. Secondly, Spain has a heavy influence in California cuisine.
Why the concern of “dangerous” prep work? That’s easy, today is National Kitchen Klutzes of America Day. While we can salute and honor the Kitchen Klutz, I’d rather we keep all our fingertips in the process. Just as last year’s Ranch Style Chicken was fairly Klutz-Proof, so too is this year’s chicken recipe.
Now you are wondering what does a Klutz have to do with anything Spanish? Nothing really. It’s just the theme I had originally chosen for a Klutz-Free dish. Why Spain? My niece is getting married today. She had originally chosen Monterey Bay for her destination wedding. It was where her father was once stationed and where they vacationed together each summer before his tragic passing. She wanted to feel her father with her on this her special day. Unfortunately, due to the pandemic, turmoil and uncertainty in the world, the venue canceled her wedding with less than a week’s notice. Still I wanted to share a Spanish influenced dish to honor her original dream.
As for the wedding – it’s still happening. We simply switched gears, came together as a family and have transformed the family farm into a romantic “destination” all its own.
Wishing everyone a beautiful day!
Smoked Paprika Spanish Chicken
3 teaspoons Smoked Paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1 tablespoon Water
4 Bone-in Chicken Thighs
1-1/2 cups Cremini Mushrooms, quartered
1 cup Green Onions, divided
1 (14.5 oz) can Fire-roasted Diced Tomatoes, undrained
In a small bowl, mix together paprika, salt, pepper and water to create a damp rub. Massage into the chicken, set aside.
Wash and quarter the mushrooms, set aside. Chop green onions, set aside.
Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, about 5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan.
In drippings, sauté mushrooms and 1/2 cup green onions over medium heat until tender, about 2 minutes. Stir in tomatoes. Add chicken; bring to a boil.
Reduce heat; simmer, covered, until thighs are cooked through, about 12 minutes.
To serve, transfer chicken to a rimmed serving platter. Spoon any sauce from the pan over and around chicken. Top with remaining green onions.