Smoky Spanish Chicken

3 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water
4 bone-in chicken thighs
1-1/2 cups baby portobello mushrooms, quartered
1 cup chopped green onions, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

Directions

1. Mix first 4 ingredients; rub over chicken.
2. Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan.
3. In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.