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
Source: Martha Stewart Kids, Late Summer
- 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
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.
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.
Pour off half the oil. Add zucchini to skillet; cook over medium heat, turning occasionally, until golden. Stir in tomatoes.
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.