Add diced tomatoes, chicken broth, thyme, paprika, salt, and pepper. Stir well.
Return the chicken to the skillet, cover, and simmer for 25-30 minutes, until chicken is cooked through and tender.
Garnish with fresh parsley before serving.
Serving and Storage Tips:
Serve hot over steamed rice, mashed potatoes, or with crusty bread to soak up the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
This dish also freezes well—freeze in portions and thaw overnight in the fridge before reheating.
Variations:
Substitute chicken with turkey or pork chops for a different flavor profile.
Add vegetables like bell peppers, carrots, or peas for extra nutrition and color.
For a creamy twist, stir in ¼ cup of cream or coconut milk before serving.
FAQs:
Q: Can I use chicken breasts instead of thighs?
A: Yes, but chicken breasts cook faster and can dry out. Adjust cooking time accordingly.
Q: Can I make this recipe vegetarian?
A: Absolutely! Replace chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
Q: How can I make this dish spicier?
A: Add a pinch of cayenne pepper or some chopped fresh chili peppers while cooking.
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