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Skillet Chicken With Tomatoes

Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.

  • servings: 6

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Ingredients

  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper, (optional)
  • 1/8 teaspoon chili powder
  • 2 teaspoons salt
  • 6 chicken drumsticks
  • 2 tablespoons canola oil
  • 4 small zucchini, (about 8 ounces), halved lengthwise and cut into thin half-moons
  • 4 medium tomatoes, (about 1 1/4 pounds), seeded and cut into 1-inch cubes

Cook's Note

Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.

Directions

  1. Step 1

    Preheat oven to 425 degrees. Stir together paprika, cayenne (if desired), chili powder, and salt in a small bowl. Sprinkle each drumstick with 1/4 teaspoon spice mixture; set aside.

  2. Step 2

    Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add chicken, and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer to a paper-towel-lined plate to drain.

  3. Step 3

    Pour off half the oil. Add zucchini to skillet; cook over medium heat, turning occasionally, until golden. Stir in tomatoes.

  4. Step 4

    Place chicken on top of tomatoes and zucchini. Transfer skillet to oven, and bake until chicken is cooked through and juices run clear when meat is pricked with a fork, about 15 minutes.

Source
Martha Stewart Kids, Late Summer

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Reviews (1)

  • 29 Aug, 2012

    Super delicious. Very similar to something my mom and dad would make often when I was growing up. It is really good.