Chicken with Paprika and Potatoes

1/2 tsp. salt
1½ tsp. paprika
1 tsp. Worcestershire sauce
1/2 tsp. thyme
4 skinless, boneless chicken thighs
3 cups thinly sliced red potatoes
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 tsp. olive oil
1 garlic clove, finely chopped
1/3 cup chicken broth

Combine 1/4 tsp. salt and next 3 ingredients. Rub over chicken.

Combine 1/4 tsp. salt, potatoes, bell pepper, onion, oil, and garlic in a large
bowl. Heat a large nonstick skillet over medium-high heat. Add the potato
mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover,
reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling
them into vegetable mixture. Cover and cook for 20 minutes or
until the vegetables are tender and chicken is done.