Ingredients
1/2
teaspoon ground cumin
1/2
teaspoon dried thyme leaves
1/2
teaspoon smoked paprika
1/4
teaspoon salt
8
boneless skinless chicken thighs (1 1/2 lb)
1
can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
Preparation
In small bowl, mix cumin, thyme, paprika, and salt. Rub mixture over chicken.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Heat to boiling; reduces heat. Cover; simmer 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165F). Uncover; cook 1 minute longer or until liquid is reduced by half.
