Chicken With Paprika And Potatoes Recipe

Ingredients

1/2 tsp salt, divided

1 1/2 tsp paprika

1 tsp Worcestershire sauce

1/2 tsp dried thyme

1/4 tsp freshly ground black pepper

4 (4 oz) chicken thighs

3 cups thinly sliced red potatoes (about 1 lb)

3/4 cup chopped green bell pepper

1/2 cup chopped onion

2 tsp olive oil

1 garlic clove, finely chopped

1/3 cup fat-free, less-sodium chicken broth

Thyme sprigs (optional)

Preparation

Combine 1/4 tsp salt, potatoes, bell pepper, chopped onion, olive oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add potato mixture, and cook for five minutes, stirring occasionally. Add broth to pan, cover, reduce heat, and simmer for five minutes. Uncover and add the chicken thighs to pan, nestling thighs into vegetable mixture. Cover and cook 20 minutes or until vegetables are tender and chicken is done. Garnish with thyme sprigs, if desired.