Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.