14.5 ounce canned tomatoes diced with garlic, undrained canned
0.5 teaspoon thyme leaves dried
0.5 teaspoon ground cumin
0.3 teaspoon salt
1.5 pounds chicken thighs boneless skinless
0.5 teaspoon paprika smoked
Equipment
frying pan
Directions
Combine first 4 ingredients. Rub chicken thighs with spice mixture.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 1 minute or until liquid is reduced by half.
